1 Add big pinch salt + big pinch sugar and a cup of water to the methi leaves and let it rest for a few mts. Squeeze out the water from methi and keep aside. 2 Heat ghee or oil in a vessel, add the grated ginger and asafoetida and saute for a few secs. Add onions and saute for 3 mts. Add coriander pwd and red chilli pwd and combine. Add the chopped methi and spinach leaves and cook till wilted, approx 10-12 mts. 3 Add the cubed boiled potatoes and salt and combine. Cook for 9-10 mts. This is a dry saute dish. 4 Add garam masala pwd and combine well. On high flame saute for 2-3 mts, tossing the potatoes and turn off heat. Serve hot with rotis/paranthas or hot rice. (You can also add a dash of lemon juice to pep up the dish) Preparation: 30 mts Serves 4-5 persons Cuisine: North Indian . 1 cup packed fresh methi leaves, add little salt and sugar, leave aside 1/2 cup chopped spinach leaves (optional) 1/2 tsp cumin seeds big pinch of asafoetida/hing/inguvva 1 small onion, finely chopped (optional) 1 tsp grated ginger 1 tsp red chilli pwd 1/2 tsp coriander pwd garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom) salt to taste 1/2 tbsp oil
