Ingredients:

• 1 tbsp – oil
• 8 flakes – garlic, chopped finely
• 1 tsp – Cumin seeds
• 1/2 tsp – Turmeric powder
• 3/4 tsp – coriander powder
• 1/2 tsp – Red Chilli powder
• 1 tbsp – water
• 2 tbsp – coriander leaves, chopped fine
• 1 bunch – Fenugreek leaves, chopped finely
• 100 gms – tomatoes, chopped
• 3 – Potatoes
• 1/2 tsp – salt

Method:

1. Peel and cut potatoes into 1/4-inch thick roundels and boil them separately.
2. Reserve 1 cup for stock. Pressure cook on high heat for 3 whistles. Switch off the heat.
3. Wash and clean the methi leaves. Drain out water and chop it finely. Keep it ready.
4. Dilute red chilli powder, turmeric powder and coriander powder in 1 tbsp water and keep it aside.
5. Heat oil on medium heat in a wide pan.
6. Add jeera to it and fry it on low heat for 1 minute until it is fragrant.
7. Add chopped garlic and saute for 2 – 4 minutes until it is light golden in color.
8. Add diluted turmeric powder, coriander powder and red chilli powder mix to it.
9. Saute on a low heat for 2 minutes.
10. Add coriander leaves and methi leaves and saute for five minutes.
11. Add the chopped tomatoes and fry it well.
12. Add separately boiled potatoes, salt and 1/4 cup stock to it.
13. Mix all the ingredients well. Cover it with a tight lid and cook on medium to low heat for 10 – 12 minutes or until it is done.
14. Serve it hot with rice.
15. Recipe Courtesy: Niya Prakash’s World