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Ingredients (Measurement Conversion Calculator) 1/2 teaspoon Asafoetida powder
2 teaspoons Coriander powder
1/2 teaspoon Turmeric powder
2 Tablespoons Garlic, finely chopped
500 grams fresh Fenugreek Leaves (Methi)
2 Tablespoons Ginger, finely chopped
2 Green Chillies, finely chopped
4 Tablespoons Butter / Ghee / Oil
2 while dry Red Chillies, roasted
1 teaspoon Cumin Seeds
4 big Potatoes, unpeeled and cubed
Salt to taste
Directions
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.
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Served as main course. Suitable for vegetarians. A Punjabi (North Indian) cuisine.
Preparation time: 10-12 minutes
Serves: 4
Cooking time: 15-20 minutes
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.
Time to make: < 30 min
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