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Aloo Methi

Ingredients:

Method:

Cook, drain, peel and quarter the potatoes and keep aside. Heat ghee in a sauce pan and add fenugreek leaves, chillipowder, turmeric powder grenn chillies and salt to taste; fry on a slow fire until the leaves are done to a turn. Add potatoes, mix well, fry through, remove from fire and serve hot.

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