In a large pan or wok over medium heat, heat the oil. Add the cumin seeds and fry for a few seconds until they sizzle.
Add the chopped onion, garlic, ginger paste, and green chillies. Cook for 5-7 minutes until the onions turn translucent and the mixture is fragrant.
Add the diced potatoes to the pan and stir well to coat them with the onion mixture. Fry for 5 minutes, stirring occasionally.
Mix in the coriander powder, turmeric powder, garam masala, chilli powder, and salt to taste. Cook for 2-3 minutes.
Stir in the chopped fenugreek leaves and spinach. Cook for 15-20 minutes or until the potatoes are cooked through.
Serve hot with naan bread or rice.
Latest comments (1)
I’d like to cook this, having had satisfying results with several of your other recipes. I’m not sure where to get the 200 g of Fenugreek, in the form of fresh leaves (“methi”?). Would dried fenugreek work?