Aloo Methi

Oil – 2 tbsp

Cumin seeds – 1 tsp

Potatoes – 4, diced

Turmeric – 1/4 tsp

Chili powder – 1 tsp

Coriander powder – 2 tsp

Garam Masala powder – 1 tsp

Salt

Fenugreek leaves – 1 bunch

Heat the oil in a medium-sized pan.

Add cumin seeds to temper.

Incorporate the diced potatoes and season with turmeric, chili powder, coriander powder, garam masala powder, and salt to taste. Stir well and cover to cook for 5 minutes.

Add the fenugreek leaves and continue cooking covered for another 5 minutes or until the potatoes are tender. Remove from heat.

Serve warm with rice or roti.