Aloo Methi - Potatoes With Fenugreek Leaves

Ingredients	Quantity
Potatoes – washed and peeled	1 pound
Fresh fenugreek leaves – or 1 tbsp dried fen	½ cup
Ghee	3 tbsp
Ground turmeric	½ tsp
Ground cumin	1 tsp
Chilli powder	½ tsp
Salt	1 tsp

If you are using fresh fenugreek, remove tough lower stalk, wash thoroughly and chop finely. If you are using dried, soak in water 20-25 minutes, gently squeeze water out and chop leaves. Remove any tough stalks. Heat the ghee in large skillet. Add potatoes and stirring constantly, fry for about 3-5 minutes. To potatoes add turmeric, cumin, chili and salt; mix and cook for a minute. Add fenugreek leaves and mix with potatoes. Lower heat, cover and stirring occasionally cook for about 20 minutes, until potatoes are tender. Add 1-2 tbsp of water if necessary.