Potatoes & Fenugreek Leaves October 29 2013



Ingredients

1 bunch fresh fenugreek leaves, leaves removed and stem discarded, leaves then rinsed and finely chopped
1 medium sized Idaho potato, rinsed and chopped in 1 inch cubes
2 dried red chilies, each broken into two
1 teaspoon finely chopped garlic
1 teaspoon cumin seeds
2 Tablespoons light oil
1/2 tsp turmeric powder
1/2 jalapeno, finely chopped OPTIONAL
1 medium size tomato, tomato on the vine would be good, finely chopped
1/2 tsp salt


Instructions

In a 3 qt pot over medium heat, heat oil and saute cumin seeds, garlic and dry red chilies in hot oil.

Add potatoes and stir, cook potatoes on medium low heat (covered) for 5 - 7 minutes, stirring every 2 minutes so that all sides of the potato are cooked and slightly brown in color.

Add tomato, fenugreek leaves, turmeric, salt and mix.

Add 2 tbsps water and cook covered for 5 minutes, stir every second minute.

Serve hot with rotis.