Methi Alu Sabzi

Ingredients:
1 bunch of methi/
fenugreek
leaves. About 4-5
cups of leaves.
250 gms baby
potatoes.
1 cup ghee
1 tsp salt
1 tsp chilli
powder
A pinch of black
pepper
1 tsp sugar
Wash and scrub
baby potatoes.
Chop 250 gms
baby potatoes
into 1/2 " cubes leaving the skins on. Makes about 2 1/2 cups.
Pick leaves of methi and measure about 4-5 cups. Wash thoroughly and chop fine.
Heat ghee in kadhai.
When hot fry potato cubes in three batches for 4 minutes each. Let oil heat up again between each batch.
Refry potatoes for 1 1/2 minutes till brown and crisp.
Pour off the ghee leaving one teaspoon in the kadhai. Sauté methi in this teaspoon of ghee with chilli
powder, salt, pepper and sugar. Cover and cook till done.
Sauté methi leaves
Toss the potatoes into the methi and stir once. Serve.