Soya methi ka saag

Ingredients

• 200 g soya saag
• 100 g methi leaves
• 1 potato chopped
• 1/2 tsp fenugreek seeds
• 3-4 garlic cloves
• a pinch of turmeric powder
• salt to taste
• 1 green chili chopped

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Preparation

• Wash the leaves thoroughly 3 times. Chop them finely.
• Discard the stem and roots of methi leaves. You can keep the stem of soya leaves. Add 1 tbsp cooking oil in a pan.
• When it is hot, add fenugreek seeds,green chili and garlic cloves. After garlic cloves are slightly brown, add the potatoes and saag and immediately cover the lid so that the flavors of garlic and methi seeds blend nicely with the vegetables.
• After 1 minute, open the lid and add salt and turmeric. Add a cup of water and cover the lid. Cook on low flame for 10 minutes.
• Water is added to avoid burning of leaves and also potatoes will become tender quickly. Stir in between to see that the vegetables do not stick to the pan.
• Check if the potatoes are tender and water has evaporated. Turn off the flame and Serve.