This is one of those entrees that sound complicated but really isn't. For a long time I didn't really attempt this at home because I didn't know where to find methi (fenugreek) leaves. Well, no. That's not entirely true. In all truthfulness, I did not know what fenugreek leaves were. I stumbled upon these beautiful leaves in an Indian store and immediately brought them home - without the faintest idea on how to cook them of course. When you have Dr. Google, why worry?

Methi leaves cook really fast and there are tons of articles on the web about their health benefits. Now, they are slightly bitter when they are not cooked through fully so you want to make sure they look wilted when done. This is what they look like raw -

Ingredients :

1. Fenugreek leaves - 1 bunch

2. Potatoes - 2 large

3. Onions - 1 small

4. Turmeric - 1 tsp

5. Kashmiri red chilly powder - 1 tsp

6. Salt - to taste

7. Green chillies - 1 (optional)

8. Oil - 2 tbsp for sautéing

Procedure :

1. Saute onions with a pinch of salt in the oil. Use a pan. Just saying.

2. Fry the potatoes to a golden brown. About 5-7 mins.

3. Add the spices (chilly powder, turmeric and salt) and give it a stir.

4. Add the fenugreek leaves, cover and cook on medium-low till done.

5. Marvel at the wonder that is methi.