3 medium sized Potatoes
1 small Tomato
1 small Onion
2-3 Green Chillies
1/2 bunch Fenugreek leaves / Methi
3/4 tsp Ginger Garlic paste
3/4 - 1 tsp Garam Masala
1/2 tsp Chilly powder
1/4 tsp Coriander seed powder
1/4 tsp Cumin seed powder
Pinch of Turmeric powder
4-5 Coriander leaves
Salt to taste
3/4 - 1 tsp Cumin seeds
2 tsp OilRecipe:
Cook potatoes in a pressure cooker by adding sufficient amount of water.(2-3 whistles) Once the pressure goes off, remove the outer cover and cut them into medium sized pieces as shown in the picture below.
Chop fenugreek leaves into small pieces and put them in a vessel. Sprinkle little amount of salt and keep them aside for about 5 mins. Squeeze the fenugreek leaves and keep them aside.
Chop onion, tomato, green chilies into small pieces as shown in the picture below.
Put oil, cumin seeds in a thick bottomed vessel /pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add chopped green chilly, pinch of turmeric powder, salt and onion and fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomato and fry them for about 4-5 mins until tomato gets completely mashed up. Add chopped fenugreek leaves and fry them fro about 4-5 mins in medium flame. Add cumin seed powder, coriander seed powder, garam masala, chilly powder, salt and fry them properly for about 2-3 mins in medium flame.
Add diced potatoes and mix well. Keep the subji in low flame for about 3-4 mins.
Garnish with chopped coriander leaves and serve hot. It goes well with Chapathi.