|Fenugreek||4 Bunch (400 gm) (Methi Leaves)|
|Potatoes||6 Medium, peeled and sliced|
|Garlic||8 Clove (40 gm), chopped|
|Mustard seeds||1⁄2 Teaspoon|
|Tomatoes||4 , chopped|
|Onions||3 , chopped|
|Green chilies||4 , chopped|
|Turmeric powder||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
1 Clean the fenugreek leaves thoroughly .
2 In a bowl, soak the leaves in water along with a teaspoon of salt, for an hour.
3 Rinse well and drain the leaves.
4 Chop the leaves and set aside.
5 In a pan, heat oil .
6 Add in the mustard seeds and fry until they splutter.
7 Add in the onions, garlic, green chillies, tomatoes, and cook for 3 minutes.
8 Add in the methi and aloo (potatoes)-
9 Cook, covered on on medium heat, until the potatoes are soft and can be easily broken if pressed with a spoon.
10 Continue stirring and sprinkle with some water, if need.
11 Serve hot with chapatis.