Methi Aloo

Methi 1 lb (Fenugreek)
Potato ½ lb
Tomato 2 medium size
Onion 1 medium size
Salt 1½ teaspoon or to taste
Red Peppers 1 teaspoon or to taste (use Crushed Red Peppers)

Remove Methi leaves from stem and discard stems. Wash Methi leaves and dry them with paper towel to remove water. Chop the onion and tomato, cut potato in small size chunks. Add some cooking oil to a hot pan and add chopped onions, cook them until they turn light brown. Then add chopped tomatoes, salt and peppers cook until they are mixed. Add potato and Methi leaves cook it until all water is evaporated and you can see oil separate from cooked Methi. Serve hot with pita bread or Nan (Indian flat bread cooked in oven).