Potatoes with Fresh Fenugreek
|Corn oil||4 Tablespoon|
|Onions||2 , diced|
|Onion seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|White cumin seeds||1⁄2 Teaspoon|
|Dried red chilies||4|
|Ginger pulp||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Turmeric||1 Pinch (Large Pinch)|
|Chilli powder||1 Teaspoon|
|Potatoes||3 , peeled and diced|
|Lemon juice||1 Tablespoon|
|Chopped fenugreek||2 Tablespoon|
|Tomatoes||1 , diced (For Garnish)|
1. Heat the oil in a medium-sized haandi or saucepan and stir-fry the onions for 1 minute with the curry leaves, onion seeds, mustard seeds, cumin seeds and dried red chillies. Lower the heat and add the ginger, garlic, turmeric, chilli powder and salt and stir-fry for 2-3 minutes.
2. Add the potatoes, lemon juice and fenugreek, lower the heat further, cover the pan with a lid and cook for 7-10 minutes until the potatoes are tender.
3. Transfer to a serving dish and serve garnished with the diced tomato.