Prep time: 15mins | Cooking time: 15mins | Serves 2
- 1 bunch (or 2 packed cups) methi/fenugreek leaves washed and finely chopped *see notes
- 2 medium sized potatoes peeled and cut into tiny cubes
- 2 medium sized green chillies finely chopped
- 1 medium sized onion finely chopped
- 1/2 tsp cumin/jeera
- a pinch of turmeric powder
- a pinch of asafoetida/hing
1. In a heavy bottomed pan or non stick kadhai heat oil and toss in the cumin, when it slightly browns add the chopped onions, green chillies, turmeric and asafoetida and saute for 2-3 minutes.
2. Add the potato cubes, mix well, cover the pan and cook on a very slow flame. Stir occasionally to avoid scorching. About 3-4 minutes later, when the potato is half done, add the chopped methi leaves, salt to taste cover and continue to cook. There is no need to add water here as the potatoes cook in the steam.
3. The resultant dish is dry without any water. Serve hot with chapathis or rice.
Pluck only the methi leaves and not the stem as it tends to emit a bitter flavour.
You may add more than 2 cups of methi leaves but note that methi will be the dominant flavour in that case. However, methi is good for health so don’t worry.
Do not add any water while making this dish – you will end up with a soggy mess.