Methi Aloo

Method

Heat the oil in a kadahi and put the potatoes in.

Stir-fry for a few minutes over a medium heat, till the potatoes are half cooked.

Scoop the potatoes out of the oil and set aside.

Increase heat to high for a few seconds; add the fenugreek seeds and the whole red chillies.

Stir a few times and add the chopped fenugreek leaves.

Stir-fry till the leaves look slightly glossy, add the half cooked potatoes, salt, chilli powder and the coriander powder.

Cook uncovered till the leaves are done. Serve hot.