Methi Saag

Cuisines

Best for

Recipe

Ingredients

	2 bunches	Fenugreek Leaf , fresh
	1 medium	Potato , peeled and cubed
	1 tablespoon	Mustard oil
	1 teaspoon	Cumin , seeds
	1 medium	Onion , thinly sliced
	2 cloves	Garlic , finely chopped
	1 inch	Ginger , finely chopped
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	—	Salt , to taste
	1 cup	Water

Instructions

1. 1 Pluck the methi leaves from the stems, wash thoroughly under running water, and chop them finely.
2. 2 Peel and dice the potato into small cubes.
3. 3 Heat mustard oil in a pan over medium heat until it starts to smoke lightly.
4. 4 Add cumin seeds to the hot oil and let them splutter.
5. 5 Finely chop the onion, garlic, and ginger, then add them to the pan. Sauté until the onion turns golden brown.
6. 6 Add the diced potato to the pan and stir well.
7. 7 Sprinkle turmeric powder, red chili powder, and salt over the potatoes. Mix to coat the potatoes with the spices.
8. 8 Add the chopped methi leaves to the pan and stir to combine with the potatoes and spices.
9. 9 Pour in the water, cover the pan, and let it cook on low heat until the potatoes are tender and the methi is cooked through, about 15-20 minutes.
10. 10 Check for seasoning and adjust salt if necessary before serving.