Served as main course. Suitable for vegetarians. A Punjabi (North Indian) cuisine.

Indian

500 grams fresh Fenugreek Leaves (Methi)

4 big Potatoes, unpeeled and cubed

1 teaspoon Cumin Seeds

2 teaspoons Coriander powder

2 Tablespoons Ginger, finely chopped

2 Tablespoons Garlic, finely chopped

2 while dry Red Chillies, roasted

2 Green Chillies, finely chopped

1/2 teaspoon Turmeric powder

1/2 teaspoon Asafoetida powder

4 Tablespoons Butter / Ghee / Oil

Salt to taste

Wash the fenugreek leaves thoroughly several times and chop them fine. Sprinkle some salt over them and keep aside for about half an hour. Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry all the spices for about 1 minute. Add the potato cubes, fenugreek leaves and adjust salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes are tender and all the water from the fenugreek leaves has evaporated. Serve hot with Indian bread (Pooris, Roti, Chapati) / Peas Pilau.

Preparation time: 10-12 minutes

Cooking time: 15-20 minutes

Serves: 4

Tips:

As a variation, the potatoes can be boiled first and then cubed. In this case, the fenugreek leaves should be first squeezed of all the salt water and added to the oil seasoned with spices. Cover and cook for a few minutes and then add the boiled potato cubes. Mix well and cook covered for a little while.

You may also be interested in ...