Methi Aloo with Badam / Potatoes with Fenugreek Leaves and Almonds

Ingredients:
Red or white small potatoes - 10 (Boiled, peeled and cut into big chunks)
Fenugreek Leaves / Methi - 1 cup ( washed and chopped roughly)
Urad dal - 2 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Coriander Powder - 1 TBSP
Sambar Powder - 2 tsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1 tsp
Broken Red Chili - 1
Asafoetida - 1/4 tsp
Almond - 8-10 (coarsely powdered)
Oil - 2 TBSP
Salt - to taste
Few curry leaves

Method:

1. Heat oil in a pan and add mustard seeds and let it splutter.  Add urad dal, cumin seeds, red chili and fry until golden brown.
2. Add fenugreek leaves, curry leaves and saute for a minute.  Add all the spices except almond powder and mix well.
3. Add the potatoes and mix well to coat.  Roast it in low flame until all sides are golden brown.
4. Finally add the almond powder and mix well and cook for another minute or so.
5. Serve hot.