Ingredients:
Potatoes 1/2 kg
Fenugreek leaves 6 bunch
Finely chopped soy 2 bunches
Butter 1 small packet
Olpers cream 2 tbsp
Fresh red chili 8
Long chopped green chilies 4
Salt to taste
Turmeric 1/2 tsp
Garlic cloves 4
Oil 1/2 cup
Method:
Wash fenugreek leaves and soak in turmeric.
Heat oil in wok.
Peel potatoes, cut into cubes and deep fry until golden brown.
Heat oil in other wok, put garlic cloves and fry until golden brown.
Now put fenugreek leaves, soy, red chili, green chilies and turmeric and roast it slightly.
Now add salt and fried potatoes and simmer it for 5 minutes.
Put butter and fresh cream and simmer it more for 10 minutes.
Serve with aloo maknhi with hot chapati.
