Methi is an Indian leafy vegetable that looks a little like clover leaves. It is used in various dishes for its flavour. It has a distinctive aroma and taste. Methi is available from most Indian grocers in bunches of fresh leaves, as
dry leaves called ‘Kasuri Methi’. This Particular dish tastes better when made with fresh methi leaves.

Serves 4-6.
Ingredients
• 500 gm. potatoes (tiny new potatoes, when available, are nicer)
• 1 large bunch of methi leaves (prepare them by mainly keeping leaves with very tender stock only) wash and chopped
• 1 1/2 tsp ginger garlic paste or grated.
• 1-2 tbsp mustard or other cooking oil.
• 1/2 tsp cumin seeds.
• 1/2 tsp turmeric powder.
• 1/4 tsp chilli powder or 2 finely chopped fresh chili (adjust to taste).
• Salt to taste.

Instructions
1. Peel and cut the potatoes into small pieces and wash well. If new potatoes are used they need not be peeled.
2. Clean methi by picking leaves off the stem. Very tender stems can be left in too.
3. Wash well and chop lightly on a chopping board.
4. Heat oil in a wok or kadhai.
5. Add cumin seeds (jeera) and wait until seeds splutter.
6. Add ginger and garlic paste and fry a little for 40 to 50 seconds.
7. Add methi leaves and fry until they collapse completely.
8. Add potatoes, spices and salt. Stir thoroughly. Turn heat down.
9. Cover and cook on low heat, stirring from time to time, until the potatoes are cooked. If fresh or frozen methi is used and it is cooked on the correct temperature, no additional water is required. However, if it begins to catch or burn, sprinkle a little water, as required.
10. Once the potatoes are cooked, adjust salt and chillies, raise heat, and stir-fry until all water is absorbed and oil begins to separate from the dish.
11. Serve with raita and chapatis or Plain Parathas.