- 1 tbsp ghee or vegetable oil
- 1 tsp jeera
- 1 tsp haldi
- 2 tsp tomato puree or half tomato, chopped
- 3-4 medium potatoes, peeled and chopped
- 2 cups methi leaves
- Salt to taste
- Water as needed
- Juice of half lemon to sprinkle on top
- Coriander leaves for garnish
Method:Or a shallow pan over medium heat, heat the ghee kadahi. Add Jeera. When it crackles, add turmeric. Add tomatoes. Using the puree, diluted in 1 tablespoon of water. Cook for 5 minutes.
Add potatoes. Cook for 10 minutes on medium low heat until they are soft. Add fenugreek leaves. Cook for another 5 minutes, until the fenugreek leaves wilt. Put in a tablespoon of water. Cover and cook for 5-10 minutes until fragrant fenugreek starts smelling. Add salt.
Mix potatoes and fenugreek well. Sprinkle with coriander and garnish with the lemon juice.
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