Aloo Methi Bhaji (Potatoes With Fenugreek Leaves)

Directions

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