Aloo Methi

 

Potatoes - 4 medium size, peeled and cubed byte size
Tomato - 1
Cumin seeds - 1/2 teaspoon
Asafoetida - 1/8 teaspoon
Red chilies - 3 whole dry
Turmeric - 1/4 teaspoon
Coriander powder - 1 tablespoon
Fenugreek leaves - 2 cups, chopped
Red chili powder - 1/4 teaspoon

1.Heat the oil in a saucepan over medium-high heat. Add cumin seeds to the oil.
2.When the cumin seeds crack, add asafoetida, and red chilies stir for few seconds.
3.Add tomato pieces stir add turmeric, coriander powder, red chili powder, salt. Mix it well and cover the sauce pan.
4.Add potatoes and turn down heat to medium. Let it cook until potatoes are tender and cooked.
5.Add chopped fenugreek leaves. Cook for some time. Switch off when it becomes dry.