• Prep Time 10-15 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

A tasty winter dish made with baby potatoes and fresh fenugreek along with dry spices, a great combination to be eaten with Parathas

Ingredient                                          Quantity

Baby Potatoes                                      8-10 no.

Onion Chopped                                    1 no. (Large)

Methi leaves                                        2 bunches

Red chills dry                                      3 no.

Red chilli powder                                 1 tsp

Turmeric powder                                 1/2 tsp

Salt                                                       to taste

Cumin seeds                                         1 tsp

Oil                                                        2 tbsp

Ginger chopped                                   1 tbsp

Garlic chopped                                     1 tbsp

Hing                                                      ¼ tsp



  1. Wash the potatoes thoroughly and cut into quarters. Keep aside.
  2. Clean the methi leaves and pluck out the leaves, keep it aside in a bowl.
  3. Heat oil in a pan add dry red chili, cumin seeds, asafetida, Sauté till cumin seeds splutter.
  4. Add in the chopped ginger and garlic, green chillies, onion and sauté till onions lightly brown.
  5. Add potatoes, mix well.
  6. Cover and cook the potatoes for 8-10 min.
  7. Add the methi leaves and mix well.
  8. Cover and cook for another 6-8 mins.
  9. Add red chilli powder, turmeric powder, salt and mix well and Cook for 3-4 min.
  10. Remove it in a serving bowl and serve hot.






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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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