| Ingredients | |
|---|---|
| 2 nos | Potato |
| 1 bunch | Fenugreek leaves |
| 1 no | Onion (finely chopped) |
| 10 nos | Tomato (cherry) |
| 2 nos | Green chili |
| 3 clove | Garlic (crushed) |
| ½ tsp | Red chilli powder |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ½ tsp | Salt (or to taste) |
| 2 tbsp | Oil |
| 1 tbsp | Ghee |
| 1 pinch | Sugar |
Instructions
Clean the methi leaves, by first separating the leaves from the stalk, wash, chop and keep aside. Peel the potatoes, cut them into small pieces and soak in water to avoid discoloration. Heat oil and ghee in a pan, fry the mustard and cumin seeds. Add chopped onion, green chili and garlic, fry them till they are slightly browned. Add chopped tomatoes, cook till tender. Now add the cubed potato with turmeric powder and chilli powder. Cover and cook on low flame till the vegetable is cooked thoroughly (approx 10 minutes). Now add the fenugreek leaves, salt and pinch of sugar. When the leaves just begin to wilt, switch off and cover for few minutes. Serve with hot roti or rice.
Notes
If using regular medium sized tomatoes go for 2.
Adding a pinch of sugar while cooking leafy vegetables helps to retain their fresh green colour
Picture does not show green chilli, pls make sure to include in the recipe.
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