2 tablespoons dried fenugreek leaves ( methi ), soaked*
1.5 tablespoons mustard oil or ghee
1 clove garlic, chopped
1 dried red chili pepper, crushed
5 medium fresh potatoes, washed, peeled, and cubed/ Boiled
1/4 teaspoon salt

Soak the dried fenugreek leaves in 1 cup of water for 5 minutes.

In a heavy pan, heat the oil over medium heat.

Add garlic and chili pepper and sauté until the garlic is light
brown.

Add the potatoes and salt and stir-fry for 3 minutes.

Skim the fenugreek leaves floating on the surface of the soaking
water.

Add the leaves and ½ cup of liquid from top of the soaking water
( impurities sink to the bottom ) to the potatoes and bring to a
boil.

Reduce the heat, cover, and simmer, stirring often, until the
potatoes are cooked and no water remains, about 15 minutes