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Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE: -:- Boil the potatoes and cut it into cubes. Don’t boil the potatoes for too long. Finely chop the onions and the tomato. Take a frying pan and pour the oil and bring to heat. Once it is well heated add the onions and sauté till they turn golden brown. Now add the red chilly powder and cook till the raw smell leaves. Cook on a low flame. Add the tomatoes and fry for two to three minutes till the tomatoes turn soft and begin giving out the oil. Add the tamarind paste and boiled potato cubes. Sprinkle some water and stir well. Add salt to taste and cover and keep on a low fame for three minutes. Serve with curd rice. 
Preparation time : - 20 minutes Serves : - 2 HOW TO PREPARE : -Cut the potato into little cubes. Grate the onions. Blend the tomatoes, chillies, turmeric and keep it aside. Take a pressure pan and pour the oil. Let it come to heat and add the cumin seeds. After they turn golden brown add the grated onions. Sauté till the onions turn golden brown. Then add the tomato paste and cook until the raw smell leaves. The tomatoes will then begin giving out oil. Add the potato cubes and mattar. Stir well. Add a little water and bring to boil. Once its boiling add the salt stir well and close the pan. Keep it on a low flame for about ten minutes or for two whistles. If you want it to be dry then after opening the pressure pan, keep it on the stove and keep stirring till the water reduces and it becomes dry. Garnish with coriander or grated butter and serve. Ingredients : - :-:- 250 grams methi leaves (fenugreek), 1 big potato, 1 pinch cumin seeds, 1/2 teaspoon coriander seeds powder, 20 grams ginger, 5 garlic flakes, 1 green chilly, 1/2 teaspoon turmeric, 1 pinch asafoetida, 2 tablespoons oil and salt to taste. Preparation time : - 15 minutes Serves : - 2 HOW TO PREPARE :Assort the methi leaves and remove any stems and roots. Only the leafy part should be left. Chop it real fine. Wash it in salted water and set it aside for a while. Peel the potato and cut it into medium sized cubes. Chop the ginger, garlic and green chillies into tiny pieces. Take a frying pan and heat the oil. Once the oil is hot add the cumin seeds and let it turn brown. Once it is brown add the green chillies and let it crackle. Then add the ginger and garlic. Add the turmeric, coriander seed powder and asafoetida. Mix well and cook till the raw smell leaves. Then add the methi and potato cubes. The methi will let out water and so don’t add any water. Cover with a lid and cook till all the water evaporates and the potatoes turn soft. Sprinkle grated butter and serve. ADD THIS TO YOUR SOCIAL BOOKMARKS
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