Potatoes with Fenugreek Leaves
Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4-5 | medium |
potatoes
any type, other than baking potatoes |
|
| 1 | bunch |
fenugreek leaves
or a small bunch spinach and dried fenugreek leaves |
* |
| 1 | x |
mustard seeds
a few |
*
|
| 1 | pinch |
asafetida
optional |
*
|
| 1 | x |
cayenne pepper
or chili poweder |
*
|
| 1 | pinch |
turmeric
|
*
|
| 1 | x |
salt
|
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
water
or vegetable broth, for sauteeing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
potatoes
any type, other than baking potatoes |
|
||
| 1 | bunch |
fenugreek leaves
or a small bunch spinach and dried fenugreek leaves |
* |
| 1 | x |
mustard seeds
a few |
*
|
| 1 | pinch |
asafetida
optional |
*
|
| 1 | x |
cayenne pepper
or chili poweder |
*
|
| 1 | pinch |
turmeric
|
*
|
| 1 | x |
salt
|
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
water
or vegetable broth, for sauteeing |
*
|
Directions
Boil and cube the potatoes.
Wash the greens, shred into fine strands and set aside.
Heat a good non-stick pan and add the mustard seeds.
As soon as they start spluttering, add the asafetida, fry for a couple of seconds and then add the cayenne/chili powder and turmeric and continue sautéeing adding a bit of liquid if it sticks.
If dried fenugreek leaves are used, crush them a bit and add at this point.
Add the cubed potatoes, salt and sugar and reduce the flame to medium.
Sauté potatoes without adding any more liquid til a nice crust forms around them.
Now start adding the shredded greens, a little at a time.
Continue sautéeing until all the liquid is absorbed and the greens are a wilted.
Serve with chapatis(the types that are roasted on an open flame, called phulkas) or with steamed rice and dhal.
