Ingredients:

• 7-8 aloo (potatoes) boiled

• 3 bunch methi leaves ( fenugreek leaves)

• 1 tbsp chopped ginger

• 2 chopped green chillies

• 1 tsp jeera (cumin ) seeds

• 1 tsp turmeric powder

• pinch of asefodita

• 1/2 tbsp chilli powder

• 1 tbsp coriander powder

• 1 tsp jeera (cumin ) powder

• 1 tsp garam masala

• 1 tbsp mango (amchur ) powder

• salt as per taste

Method:

1. Boil, peel and cut the potatoes into big cubes.

2. Remove all the stem from the methi leaves. Wash , dry pat and chop the leaves finely.

3. Coat the chopped potatoes with all the dry spices and salt excluding the asefodita and jeera.

4. Take a pan heat 4-5 tbsp oil add the asefodita and jeera when it splutters add the ginger, green chillies and the potatoes coated with the spices. Cook on low flame for 5 minutes stirring at intervals.

5. Add the chopped methi leaves to the potatoes and sauté for a minute or two.

6. Remove in a serving bowl.

Serve this yummy sabzi with corn puri , paratha or chapati.