(Potatoes and Fresh Fenugreek leaves)
60g/2oz ghee or 3 tsps oil
1 tsp cumin seeds
1 pinch asafoetida (hing)
3 potatoes, peeled and cut into chunks
1 bunch fresh fenugreek leaves chopped (methi)
1 tsp chilli powder
1 tsp coriander powder
1 tsp Salt
1/4 turmeric powder
Juice of 1 lemon
Method of preparation:
Heat the ghee or oil in a large frying pan and add
the cumin seeds and asafoetida.
When the seeds start to pop, add potatoes. Fry for
3-4 minutes then add the chopped
fenugreek (methi) leaves. Mix well and add the chilli
powder, coriander, salt and turmeric.
Stir the mixture. Cover and cook over a low heat until
the potatoes are tender.
Add the lemon juice before serving.