Ingredients (Serves 2 -3 )
- Potato - 2 medium-sized, cubed
- Fenugreek leaves / methi - 1 bunch, wash, pluck and chop the leaves (Makes around 1 cup)
- Ginger - 1 tbsp, finely chopped
- Green chillies - 2 - 3, finely chopped
- Cumin seeds - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Salt - To taste
- Lemon juice - 1 - 2 tsp
- Oil / ghee - 1 tbsp
Method
Heat oil / ghee in a non-stick pan. Splutter cumins and add ginger and green chillies. Stir-fry for a few seconds and add potatoes, turmeric powder and salt. Mix well, stir-fry for a few seconds and cook covered at medium-low heat, until potatoes are half-cooked, stirring occasionally. Now add methi leaves. Mix well and cook covered until the potatoes are tender and done. Taste-check for salt. Open the lid and stir-fry for a minute. Sprinkle lemon juice. Serve hot with chapatis/rice. The whole preparation takes only about 15 minutes.
