Sprouted Fenugreek seeds curry

Haven't you heard it all the time time - 'All Good things must come to an end'. Well thats my feeling now. My awesome Nanny who makes these Sprouted Methi seeds and other stuff is leaving. She has some personal reasons and will quit next month. Well - what do I say? I am still in shock. After getting pampered to good food and awesome care of my little one, she is moving on. Soon my search for another nanny will start and I don't know what/who I will meet. I hope it is someone who is as patient as this Nanny with my kids.So here is a curry that she makes
with Sprouted Methi seeds.  She adds a lot of tomatoes and chili powder to balance the bitterness of the fenugreek. My husband really enjoys this curry!

Sending this sprouted methi seeds curry also to SE's cooking with seeds event

Ingredients
1 cup Sprouted Methi seeds - see how to here
1 big onion - chopped
1 tea spoon of ginger garlic paste
1 large boiled potato- cubed
1 large onion - diced
1 table spoon oil
Salt to taste
1 tea spoon Turmeric powder
1-2 tea spoon Chili powder

How To
Wash the sprouted methi seeds well and let the water drain.
Put some oil in a pan. Once it is hot, add diced onions and fry.
Once the onion changes color, add the ginger garlic paste and the turmeric and chili powder.
Mix well and fry until the oil leaves the sides.
Add the tomatoes and the boiled potatoes and salt and cook for a few minutes.
Add the sprouted methi seeds and cook for a few minutes, until it softens and serve hot.
You can add some garam masala, but she doesn't like adding it to this curry.

Enjoy and wish me luck with the Nanny search!