Methi Aloo - Fenugreek Potatoes

The final dish from our final Indian cooking class - reading this recipe sounds a lot like this will be similar to boiled minted potatoes. I'll let you know, once I've made it!

Ingredients:
4 medium sized potatoes
4 Tbsp cooking oil
1 tsp chilli powder
2 tsp coriander powder
1 tsp salt
3 Tbsp kasoori methi (fenugreek leaves)

Method:
1. Peel potatoes and boil.  Cut into pieces (about 8 pieces from one medium sized potato)
2. Crush methi leaves with fingertips.
3. Heat oil in a pan, add coriander powder.  When it is golden brown, remove from heat and add methi leaves.
4. Add potatoes, salt and chilli powder, and mix slowly, taking care not to break the potatoes.  Simmer for 5 minutes on very low heat.

Serve hot with tandoori chicken.