Recipe and photo from Veg Recipes of India
- 3 1/2 to 4 cups of tightly packed fenugreek (methi) leaves, washed, leaves removed from stems, and roughly chopped
- 3 to 4 medium size potatoes (aloo) or 12-15 baby potatoes, washed and chopped into 1″ cubes
- 1 or 2 green chilies, chopped or ¼ to ½ tsp red chili powder
- 1 1/2 to 2 tbsp butter, ghee, or vegetable oil
- Salt to taste
Heat the butter, ghee, or oil in a large pan. Add the potatoes and saute until they are crisp and lightly browned from the edges. Add the chopped green chilies or chili powder, salt, and chopped fenugreek leaves. Stir well and let the fenugreek leaves cook on a medium flame uncovered until they start to release water. Lower the flame and cook 5-6 minutes more.
You should see the leaves wilted and cooked completely. Continue to saute for 2 to 3 minutes until all the water has dried up. If you see that the potatoes are not cooked and the water has dried, add 2-3 tbsp of water.
Serve with some more butter, sauted veggies, and rice.