• 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


  • Baby Potatoes – 8-10
  • Onion large – 1no
  • Methi leaves – 1 bunch
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Salt – to taste
  • Cumin seeds – 1 tsp
  • Green chillies chopped –2
  • Oil – 2 tbsp
  • Ginger chopped – 1 tbsp
  • Garlic chopped – 1 tbsp
  • Hing – ¼ tsp



  1. Clean the methi leaves and wash, boiled squeezed and chopped and keep aside.
  2. Heat oil in kadai and add cumin seeds, and allow it to splutter. Add in the chopped ginger and garlic, green chillies and sauté for mint.
  3. Add in the chopped onion sauté until slightly brown.
  4. Add potatoes and mix well. Closed the lid and allow it to cook for 8/10 min
  5. After the potatoes are cook add in the methi leaves and allow it to cook for 6-8 min
  6. Add in the red chilli powder, turmeric powder, and salt tossed well. cook for 5-6 mints.
  7. Remove it in a serving bowl and serve hot






You may also like

15 mins 4 People Yield
10 mins 4 People Yield
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.

Leave a Reply

Your email address will not be published. Required fields are marked *

5 + twenty =