Potato Subzi with Dried Fenugreek and Fennel

Ingredients

• 3 medium potatoes chopped into cubes
• 1 inch ginger chopped
• 4-5 cloves of garlic chopped
• 1/2 teaspoon red pepper flakes, (adjust quantity for the heat you want in the dish)
• 1 Tablespoon canola oil
• pinch of asofetida, (hing)
• 1/4 teaspoon turmeric
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon fenugreek seeds, (methi dana)
• 2 tablespoons crushed dried fenugreek leaves
• 2 tablespoons chopped cilantro
• salt to tate, (1/2 teaspoon or so)

Steps

1. Place the oil in a medium pan and heat it over medium heat.
2. Put in the mustard seeds and wait for them to begin spluttering.
3. Mix in the asafoetida, cumin, fennel, and fenugreek seeds thoroughly for a few seconds.
4. Mix in the red pepper flakes, ginger, and garlic well. Cook for a few minutes, until the garlic begins to turn golden.
5. Mix the turmeric powder and potatoes into the pan mixture thoroughly.
6. Mix in the dried fenugreek, chopped cilantro, and salt thoroughly.
7. Keep covered over medium-low heat, stirring occasionally.
8. Let the potatoes cook until soft and well cooked inside, 15 -20 minutes.
9. Serve the hot potato subzi with curries, rotis, rice.