Fenugreek leaves and Potato Sabji

Fenugreek is used as spice and also as medicine. Fenugreek seeds and leaves are used often in cooking. Fenugreek leaves are very much aromatic and slightly bitter. Fenugreek leaves are used in dried form also. The dried fenugreek leaves are available in the market as Kasuri/Kasoori Methi (Kasur is a place in Pakistan where it is cultivated more) and it gives nice flavor and taste to whatever dishes it is added.

Ingredients
4-5 medium potatoes, peeled, cut into halves and then into half moons
1 onion, chopped in chunks
2 cloves of garlic, minced
1/2 teaspoon whole cumin seeds
2 bunches of fresh methi/ fenugreek leaves, washed thoroughly and the root & the stiff parts of the stems removed; roughly chop the very tender parts of the stem and all the leaves
2 red dry chilli pepper
1/2 teaspoon turmeric
Salt
1 teaspoon red chilli powder (optional)
2 tablespoons oil

Cooking Method
Heat oil in a pan. Add the cumin seeds and the red dry chilli pepper. When the seeds sizzle, add the garlic, onions and the fresh chopped methi/fenugreek. Add salt, turmeric and chili powder. Stir and cook for about 7-10 minutes at medium heat or till the onions are clear.
Add the sliced potatoes to the pan, toss everything together; drizzle some water (about 2 tablespoons) , cover till the potatoes are tender and cooked. They should be fork tender but not mushy and broken. Uncover and stir fry at high heat for about 3-4 minutes till the water is fully absorbed and the entire dish gets dry.
Serve hot with Roti or Paratha.