Pan Fried Potato Hash with fresh Fenugreek leaves

  • 1 lb potatoes, peeled, washed and cubed
  • 1 bunch of methi leaves, stems removed, washed and chopped 
  • 1 1/2 inch piece of ginger, peeled and minced 
  • 1-2 tbsp. mustard oil or any other oil - tastes best in mustard oil. 
  • 1/2 tsp. cumin seeds. 
  • 1/2 tsp. ajwain seeds.
  • A pinch of asafoetida powder. 
  • 1/2 tsp. turmeric powder. 
  • 1/4 tsp. chilli powder (adjust to taste).  --------- OR use 1 tsp. of Ajika Subzi Mix
  • Salt to taste
  • Heat oil in a wok or kadhai or fry pan. 
  • Add cumin seeds and ajwain seeds and a pinch of asafoetida (hing) or the subzi Mix and fry a bit. 
  • Add ginger and turmeric and chili and saute the ginger. 
  • Add methi leaves and fry till they wilt, then add potatoes and saltt. Stir till the veggies are coated with the spices. 
  • Turn heat down to medium low and cover and cook till potatoes are soft. and there is no water left in the dish.
  • Enjoy with dal and raita and flat bread

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