Aloo Methi Bhaji (Potatoes With Fenugreek Leaves)

Directions

• Slice garlic cloves into thin slices.
• Cut potatoes in cubes.
• Wash the fenugreek leaves thoroughly (like you would spinach).
• In a medium pan heat oil and fry garlic until it starts to turn golden.
• Add the fenugreek leaves and fry on medium heat until the leaves wilt and all the water dries out.
• When the water dries, added potatoes, salt, and red chilli flakes. Stir well.
• Cover and cook on low heat until the potatoes are cooked (20-30 minutes — depending on the size of the potatoes).
• Serve with hot chapati / roti. Best served with daal.