Side Pannel
Potatoes with Fenugreek Leaves
Potatoes with Fenugreek Leaves
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat
Ingredients List
- 4 To 5 medium sized potatoes
- Any type of potato other
- Than the baking ones will
- Do
- 1 bn Fenugreek greens OR a small
- Bn spinach+dried fenugreek
- Leaves
- Few mustard seeds
- 1 pn Asafoetida (optional, but it
- Really adds to the flavor
- Here)
- x Cayenne/Chili powder
- 1 Pinch turmeric
- Salt
- 1 sm Pinch of sugar
- Your favorite liquid for
- Sauteeing(water or vegetable
- Broth)
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 ad the cayenne/chili powder and turmeric and continue sauteeing
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. Saute potatoes without adding any
more liquid till a nice crust forms around them. Now start adding the
shredded greens, a little at a time. Continue sauteeing till all the
liquid is absorbed and the greens are a l wilted. Serve with chapatis(the
types that are roasted on an open flame, call d phulkas) or with steamed
rice and dhal.
> (For those who are wondering, 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. *Not* spicy as in capsicum... > just a
vague idea that the food is spicy. (How *do* you describe the > taste of a
new food???))
Well, it is not very spicy as long as you use small quantities of
fenugreek. You will be surprised at how strongly bitter the spice is if you
use it in larger amounts. I could post my recipe for curry powder using
fenugreek if anybody wants it, I generally use this powder to make a spicy
lentil stew called 'sambhar'.
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 ad the cayenne/chili powder and turmeric and continue sauteeing
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. Saute potatoes without adding any
more liquid till a nice crust forms around them. Now start adding the
shredded greens, a little at a time. Continue sauteeing till all the
liquid is absorbed and the greens are a l wilted. Serve with chapatis(the
types that are roasted on an open flame, call d phulkas) or with steamed
rice and dhal.
> (For those who are wondering, 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. *Not* spicy as in capsicum... > just a
vague idea that the food is spicy. (How *do* you describe the > taste of a
new food???))
Well, it is not very spicy as long as you use small quantities of
fenugreek. You will be surprised at how strongly bitter the spice is if you
use it in larger amounts. I could post my recipe for curry powder using
fenugreek if anybody wants it, I generally use this powder to make a spicy
lentil stew called 'sambhar'.
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