Potatoes With Fenugreek Leaves

• 1 teaspoon Oil
• 1 whole Green Chili (halved)
• 1/4 whole Onion, Diced
• 4 whole Potatoes, Diced
• 1/4 whole Carrot, Diced
• 1 teaspoon Turmeric Powder
• 2 teaspoons Salt
• 3-5/8 ounces, weight Fenugreek Leaves (use Only Leaves)

1. 1. Heat a wok with the oil. Fry the green chili - this adds spiciness in the dish.
2. 2. Once the chili is softened, add the diced onion and stir-fry till the onions become soft and translucent.
3. 3. Add the diced potatoes, carrots, turmeric powder, salt, and fenugreek leaves. Stir fry thoroughly (see the picture above).
4. 4. Add water to the wok. I have added 200 ml of water, which is just enough to cook the potatoes. If the dish becomes dry, add 50 ml of water more, just to make sure the potatoes are cooked. Bring the water to a boil and simmer for 10 - 15 minutes or till the potatoes and carrots are cooked.
5. Tip: Remember to stir the dish after a few minutes to ensure all the potatoes are cooked evenly.

oil, green chili, ubc, potatoes, ubc, turmeric, salt

Taken from tastykitchen.com/recipes/sidedishes/potatoes-with-fenugreek-leaves/ (may not work)