Methi Saag

Cuisines

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Recipe

Ingredients

2 bunches	fresh methi leaves (fenugreek leaves)
1 medium	potato
1 tablespoon	mustard oil
1 teaspoon	cumin seeds
1 medium	onion
2 cloves	garlic
1 inch	ginger
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.