Oct 7, 2012



1 Small onion chopped
1 Tomato chopped
2 Potato cut into cubes (1 potato if its large)
1 cup Methi / Fenugreek leaves (I used frozen methi leaves)
1-2 Green chillies chopped
1 tsp Red chilly flakes
1/2 tsp Turmeric powder
1 tsp Red chilly powder
3/4 tsp Coriander powder
1 tsp Ginger-garlic paste
2 tbsp Oil
Salt to taste


Heat oil in a pan. Add green chillies, onion, ginger garlic paste and saute until onion turns transparent.
Now add tomato and cook until its soft. Once tomato gets cooked add all the masalas and saute for 1 min.
At this time if you feel its too dry add 2-3 tbsp water. Add potato, salt to taste and mix well. Cook the potato by covering the pan. When the potato is half way done add the methi leaves and mix well. Cook the methi & potato by covering the pan once more. It may take 3-5 mins for this mixture to cook. The color of the methi leaves will change from green to brownish green once its cooked.

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