REQUIRED INGREDIENTS
1/4 cup oil
1 teaspoon red chili powder
1/4 teaspoon turmeric
2 medium onions, chopped
Salt, to taste
SET ONE
1 pound potatoes
1/2 pound fenugreek leaves
SET TWO
1 teaspoon coriander seeds
1 teaspoon cumin seeds
8 curry leaves
5 whole cloves garlic
Servings: 4
1. Add a few drops of water to the ingredients of Set 2 and make into a paste. Keep aside.
2. Cut potatoes into 1/2-inch pieces. Keep aside.
3. Wash fenugreek leaves, drain the water and spread on an absorbant cloth or paper towel.
4. In a nonstick skillet heat oil and add chopped onion, potato, turmeric and salt. Fry on moderate heat until the potato pieces are almost cooked. Then add the paste and stir thoroughly. After two minutes add fenugreek leaves and stir on high heat for five-seven minutes.
Preparation Time: 25 minutes
Serving Ideas: This dish is excellent with Paratha.
Cuisine: Indian
1/4 cup oil
1 teaspoon red chili powder
1/4 teaspoon turmeric
2 medium onions, chopped
Salt, to taste
SET ONE
1 pound potatoes
1/2 pound fenugreek leaves
SET TWO
1 teaspoon coriander seeds
1 teaspoon cumin seeds
8 curry leaves
5 whole cloves garlic
Servings: 4
1. Add a few drops of water to the ingredients of Set 2 and make into a paste. Keep aside.
2. Cut potatoes into 1/2-inch pieces. Keep aside.
3. Wash fenugreek leaves, drain the water and spread on an absorbant cloth or paper towel.
4. In a nonstick skillet heat oil and add chopped onion, potato, turmeric and salt. Fry on moderate heat until the potato pieces are almost cooked. Then add the paste and stir thoroughly. After two minutes add fenugreek leaves and stir on high heat for five-seven minutes.
Preparation Time: 25 minutes
Serving Ideas: This dish is excellent with Paratha.
Cuisine: Indian
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