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Categories:
oil red chile pwdr turmeric onions potatoes fenugreek leaves coriander seeds cumin seeds Curry garlic
Viewed: 36 - Published at: 4 years agoIngredients
- 1/4 c. oil
- 1 tsp red chile pwdr
- 1/4 tsp turmeric
- 2 med onions, minced salt, to taste
- 1 lb potatoes
- 1/2 lb fenugreek leaves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 8 x curry leaves
- 5 x cloves garlic
Method
- Add in a few drops of water to the ingredients of Set 2 and make into a paste.
- Keep aside.
- Cut potatoes into 1/2 inch pcs.
- Keep aside.
- Wash fenugreek leaves, drain the water and spread on an absorbant cloth or possibly paper towel.
- In a non-stick skillet heat oil and add in minced onion, potato, turmeric and salt.
- Fry on moderate heat till the potato pcs are almost cooked.
- Then add in the paste and stir thoroughly.
- After two min add in fenugreek leaves and stir on high heat for five-seven min.
- This dish is excellent with Paratha.
