Aloo Methi

It's an acquired taste. Some love it, others think it tastes like mehndi.

Ingredients:
1 1/2 cups kasoori methi (dried fenugreek leaves), coarsely ground
~6 medium potatoes
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon plus 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 can tomato sauce
~2 tablespoons oil
1/2 onion, chopped
1 teaspoon garlic paste (or copped garlic)
1/2 teaspoon turmeric powder
1 cup fried onions (previously fried, different from the 1/2 onion listed above)
1/2 teaspoon crushed red pepper (optional)
1/2 stick butter (optional)

Directions:
Soak methi for 1/2 an hour in ~1 cup water. Clean methi will rise to top so remove top portion and sift through bottom carefully discarding soil or dirt.

Peel and cut potatoes in 1 inch pieces. Rub 1/2 teaspoon salt over potatoes and let sit for 5 minutes. Then soak potatoes in water for 10 minutes.

Strain methi and put in a pot. Add salt, red chili powder, coriander powder, and 1 cup water. Cook on medium heat for 20 minutes. Add tomato sauce and cook for another 10 minutes. (Stirring occasionally)

In another pot, fry chopped onion in oil until transparent. Add potatoes, garlic, and turmeric powder and fry for a couple minutes. Add crushed red pepper if you want. Then add methi mixture and 1/2 to 1 cup of water. Then add the cup of fried onions. Cook until potatoes are done and water is gone.

Optional step:
Add 1/2 stick of butter and cook for 5 more minutes. I suggest you don't do this because it is unnecessary added fat, but if you want to impress Pakistani aunties with your cooking skills, then yeah do it.

This is the box it comes in.