There is something about methi leaves cooked in a curry that make me want to do a happy dance. I love the aroma, taste and texture of it. This is a simple dish, which can be whipped up in less than an hour and tastes amazing with chapattis or rice.
- 12 small potatoes, quartered into small chunks
- 2 handfuls of methi leaves, washed and finely chopped
- 3 garlic cloves, finally chopped
- 1 tablespoon ginger
- 1 mild green chilli, chopped
- 1 teaspoon cumin seeds
- 2 dried red chillies
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1/2 teaspoon red chilli powder
- 2 tablespoons oil
- Parboil the potatoes for around 7 minutes in a saucepan of salted boiling water.
- In a separate pan, heat the oil on medium heat and add the cumin seeds.
- When they sizzle, add the green chillies, dried red chilli, garlic and ginger and cook for approximately 4 minutes.
- Now add the potatoes and mix well. Let this cook for around a further 4 minutes and then add the methi leaves and spices.
- Mix well and cover the pan and let this cook on a low-medium heat for 10 minutes.
- Eat hot.