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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. oil (I use mustard oil, or any preferred oil)
- 1 tsp. cumin seeds (Jeera)
- 1 pinch asafoetida (Hing optional, skip for gluten-free)
- 3 cloves garlic (diced)
- 1 green chili pepper (slit into 2 or chopped)
- 2 potatoes (medium, around 300 grams)
- 3 1/2 cups methi (Fenugreek leaves packed, washed and chopped coarsely)
- 1/2 tsp. ground turmeric (Haldi powder)
- 1/2 tsp. salt (adjust to taste)
- 1/2 tsp. Kashmiri red chili powder (optional, adjust to taste)
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