In this dish fenugreek leaves are sauteed with potatoes and other spices.
Course: Leafy Special, Main Dish, Sabzi & Curry, Side Dish
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
2cupchopped methi leaves
3mediumPotatoes(boiled or raw)
4 - 6Garlic podsfinely chopped
1tspRed Chilli Powder
Clean leaves and soak in a bowl of water for 5 minutes till the dirts settles down at the bottom. Then remove from water and wash thoroughly. Chop finely.
Heat oil in a pan. Add cumin seeds and let it crackle. Add garlic and saute till it leaves pungent smell. Add onion, green chillies and saute for 2 minutes till translucent.
Chop the potatoes (boiled or raw). If using raw potato then saute on low flame and covered with a lid for some time till potatoes are cooked soft upto 80%. Add salt. This will fasten the process by releasing water which will help in cooking faster. If using boiled potatoes then saute for 1 minute on high flame.
Add coriander powder, red chilli powder, turmeric powder, salt and mix well. Use half amount of spices and keep rest half to add after adding methi leaves. Saute for another minute.
Add chopped methi leaves and rest spices. Mix well. Cook on low flame for 5 minutes till leaves are cooked completely.
Stir in between to avoid sticking at the bottom. Turn off heat once leaves are cooked completely.