1/4 cup oil
1 tsp red chile powder
1/4 tsp turmeric
2 medium onions, chopped
salt, to taste
***set 1***
1 lb potatoes
1/2 lb fenugreek leaves
***set 2***
1 tsp coriander seeds
1 tsp cumin seeds
8 curry leaves
5 cloves garlic


Add a few drops of water to the ingredients of Set 2 and make into a paste. Keep aside.
Cut potatoes into 1/2 inch pieces. Keep aside.
Wash fenugreek leaves, drain the water and spread on an absorbant cloth or paper towel.
In a non-stick skillet heat oil and add chopped onion, potato, turmeric and salt. Fry on moderate heat until the potato pieces are almost cooked. Then add the paste and stir thoroughly. After two minutes add fenugreek leaves and stir on high heat for five-seven minutes.
This dish is excellent with Paratha.