Aloo methi

Method

1. 1 Soak dried fenugreek leaves in warm water for 8 minutes, then drain; this helps the leaves rehydrate and reduces their bitterness.
2. 2 Cut the potatoes into 1 cm thick sticks, soak them in water, then pat them dry.
3. 3 Sauté cumin seeds and minced garlic in oil for 40 seconds, then add green chilies.
4. 4 Sauté the potatoes for 12 minutes over medium heat, covering them for 5 minutes in between to ensure they are cooked through.
5. 5 Add the fenugreek leaves and stir for the last 3 minutes with turmeric powder and salt; adding the fenugreek too early will cause it to burn and become bitter.