|Preparation Time||20 Minutes|
|Cook Time||30 Minutes|
|Total Time||50 Minutes|
|Main Ingredient||Potatoes; Fenugreek|
|Cook Method||Boiling; Frying|
2 tablespoons canola oil
1 medium onion, sliced finely
1/2 teaspoon cumin seeds
3 whole dried red chilies
1 medium tomato, chopped
1/4 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 cups fenugreek leaves, cleaned, washed, and finely chopped
3 medium potatoes, peeled and diced
Heat the oil in a medium pan and fry the onion until lightly browned.
Add the cumin seeds and dry red chilies and fry for 1 minute.
Add the chopped tomato, turmeric, cayenne powder, and salt and stir.
Add the fenugreek leaves (methi) and 1 cup of water to this mixture and cook until the water almost disappears.
Add the potatoes and ½ cup of water. Cook until the potatoes are dry and tender.
Serve hot with chapati.
Calories: 223 cal
Total fat: 7g
Saturated fat: 1g