Methi Aloo Sabzi

Instructions

1. Wash and chop the fenugreek leaves finely.
2. Peel and cube the potatoes.
3. Heat oil in a pan and add cumin seeds. Let them splutter.
4. Add finely chopped onion and green chili. Sauté until onions are translucent.
5. Add the cubed potatoes and turmeric powder. Mix well.
6. Add the chopped fenugreek leaves and salt. Stir to combine.
7. Add water and cover the pan. Cook for about 10 minutes or until the potatoes are tender.
8. Remove the lid and cook for another 2-3 minutes to evaporate excess water if necessary.
9. Serve hot with roti or rice.

Tips

• Adjust the quantity of green chili according to your spice preference.
• Fresh methi gives the best flavor; ensure it is tender and green.