Ingredients
Method
Peel the potatoes and cut into 1/2 inch cubes.
Wash, drain and roughly chop the methi leaves.
In a heavy bottom pan, heat oil and splutter the jeera and curry leaves until dark.
Add the potatoes, salt and hing and sprinkle a little water.
Cover and cook for about 6-8 minutes tossing every now and then.
The potatoes should be more than half cooked by now.
Add the turmeric, dhania jeera powder and the methi and toss gently.
Cook open on medium flame until the methi wilts and gets dark and the potatoes get fully cooked.
Roast for a few minutes on high to let the potatoes get a little crisp and serve.
| Main | Spices | Generic |
|---|---|---|
| 2-3 large Potatoes | 1 tbsp Jeera | Oil |
| 1 bunch Methi Leaves | 4-6 curry leaves | Salt |
| 1 pinch Hing | ||
| 1 tsp Turmeric | ||
| 1 tsp Red Chilli Powder | ||
| 1 tsp Dhania Jeera Powder |
Method
Peel the potatoes and cut into 1/2 inch cubes.
Wash, drain and roughly chop the methi leaves.
In a heavy bottom pan, heat oil and splutter the jeera and curry leaves until dark.
Add the potatoes, salt and hing and sprinkle a little water.
Cover and cook for about 6-8 minutes tossing every now and then.
The potatoes should be more than half cooked by now.
Add the turmeric, dhania jeera powder and the methi and toss gently.
Cook open on medium flame until the methi wilts and gets dark and the potatoes get fully cooked.
Roast for a few minutes on high to let the potatoes get a little crisp and serve.
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