Ingredients

The following ingredients have 4 Servings
  • 1 ½ cup boiled cubed potato
  • 4 cups chopped fenugreek leaves (about a bunch)
  • 1 cup chopped spinach
  • ½ cup chopped onion
  • 3 teaspoon oil
  • ½ tsp cumin seeds
  • 2 green cardamom pods
  • 1/8 tsp asafoetida (Hing)
  • 2 cloves of garlic chopped finely
  • 1- inch ginger chopped finely
  • 1 Thai green chili
  • 1 whole Kashmiri red chili
  • 1/4 tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp garam masala
  • ½ tsp salt

Instruction

  • Boil the potato for 20 -25 minutes of fork tender and peel and make cubes and set aside.
  • Place fenugreek leaves in a colander and add salt and set aside for 15 minutes. Then squeezed out water.
  • In a skillet heat oil and add cumin seeds, cardamom when cumin seeds start crackle add onion, green chili, garlic ,ginger and red chili fry for 5 minutes or until onion becomes translucent. Then add potato and turmeric powder and cook for another 2 minutes then add spinach and fenugreek leaves and continue cook for another 2 minutes, then finally add salt, coriander powder, asafoetida, cumin powder and garam masala powder and combine everything well. After 2 minutes remove from the fire and enjoy with roti or rice.