Aloo – Methi With Fenugreek Leaves

Take methi leaves without stem and wash, drain and keep aside.

Peel and dice potatoes.

Cook diced potatoes by adding little turmeric powder and salt.

When it is cooked, drain it and keep it aside. :- Make sure that the potatoes are cooked well, but not mashed.

Heat oil in a kadai, splutter cumin and fry chopped ginger, garlic and green chillies.

Add methi leaves, turmeric powder and chilli powder along with cooked potatoes.

Mix it well and keep it in a low flame for about 10 minutes( till the dish is dry).

:- Serve hot with roti.

:- Make sure that the potatoes are not mashed when the dish is ready.