Ingredients

• 1 - medium sized bunch of fresh methi leaves (finely chopped)
• 4 - medium sized potatoes (cut into cubes)
• 4 to 5 tbsp - oil
• 2 to 3 - green chillies (finely chopped)
• 3 medium sized tomatoes (finely chopped)
• 2.5 tsp - coriander powder
• 1.5 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• oil for deep frying the potatoes
• salt to taste

How to Make Potato with spinach

• Wash the methi leaves and keep aside.
• Apply some salt to the cubed potatoes and deep fry on a medium flame till they are soft.
• Remove and keep aside.
• Lightly heat 4 to 5 tbsp oil in a kadai.
• Add the methi leaves, green chillies and saute on a low flame for 10 minutes.
• Add tomatoes and cook on a low flame till they are soft.
• Add coriander powder, red chilli powder, turmeric powder and little salt.
• Cook for 5 minutes.
• Add the fried potatoes and mix well.
• Simmer for 5 minutes.
• Serve with hot phulkas and boondi raita.