Sunday, December 19, 2010
Cooking time: 20 minutes
Ingredients: Fenugreek Leaves/Fresh Methi : 1 Bunch washed and chopped without the stems
Onion :2 medium chopped or Sultan golden fried ready to use onions: 3 tbsp
Ginger: 1 tbsp chopped very fine or paste
Green Chilli: 2
Small Red Potato's: 10 par-boiled with the skin and halved
Olive Oil: 2 tbsp
Salt: to taste
Red chilli Powder: 1 tsp
garam Masala: a pinch
1. Heat 2 tbsp oil in a kadai and fry the chopped onions along with ginger and chopped green chilli till the onion turns a deep brown color.( I used the ready deep fried onion)
2. Now add the washed and chopped methi and cook it with the onions for 3 - 4 minutes.
3. Now add the par-boiled potato's and add salt and red pepper and sprinkle some water and cover the kadai with a tight lid and cook till the potato is cooked and the vegetable is dry. Serve as a side dish with some daal and roti and sprinkle a pinch of garam masala and squeeze some lime before serving.
Note: I got a very nice deep rich color for this sabji with no time as I used the sultan golden fried onions.