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 oil in a medium-sized pan. Temper cumin seeds.

Add the potatoes and season with turmeric, chili powder, coriander powder, garam masala powder, and required salt. Stir well and cook covered for 5 min.

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

Serve warm with rice or roti.