Methi Potato

Fenugreek greens (methi leaves) have a pleasant bitter edge and have a great medicinal value. They gel well with potatoes and dals and give the dish a certain "spicy" taste.
5 Potatoes
1 bunch Methi leaves
2 Onions
Chili-Ginger Paste

Separate methi leaves from the stems and chop well. Wash and drain. Boil and peel potatoes, cut into cubes.Grind green chilies and ginger into a smooth paste.

Take 3 tsp of oil in a skillet and make tadka with few jeera and mustard seeds. Then add cut onions and stir fry for a few minutes, then add chili-ginger paste and fry for a few minutes. Then add chopped methi leaves and add salt, turmeric and saute' for a few minutes. It's best if the greens are not fried to a crisp - just enough to wilt them, much like spinach. The fresh colour of the greens are retained. Add a tsp of cumin-coriander powder and 1/2 tsp of amchur powder.

Then add cooked potatoes and mix gently without disturbing the shape of the vegetables. Taste for salt and seasonings, can be adjusted to suite your taste. Garnish with chopped coriander.

This is a good side dish with rice or rotti.
I tried to make jonna rotti (jowar rotti), came out ok taste wise, but a long way to go before I can get the shape and expertize to work faster!

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