I am so pleased to share with you the next recipe in my series: Monica’s Indian Express: Simple & Sassy Weeknight Dishes.
Monica’s Indian Express: Potatoes with Fenugreek
If you haven’t met fresh fenugreek leaves, here is what they look like:
They are delicious and a touch bitter. You can buy them fresh or frozen at your local Indian grocer. Now, what if you dont have them? You can use spinach leaves. What if you hate spinach? Use baby peas. What if you are out of peas? Use green beans. What you if just cannot stand green beans? Well, then you are out of luck
The main tip here is the clean the fresh leaves. Pick the leaves off the stem and wash them well. Make sure they are completely free of grit and any dirt.
4 medium potatoes
3 tablespoons vegetable oil
2 garlic cloves, crushed
2 bunches fresh fenugreek leaves, washed, dried and chopped
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 ½ teaspoons coriander powder
Table salt to taste
Water, as needed
1. Peel and dice the potatoes. Set aside.
2. In a large skillet, heat the vegetable oil on high heat. Add the garlic cloves and the potatoes. Sauté for about 2 minutes.
3. Add the fenugreek leaves, turmeric, red chili, and coriander powder. Sauté for another minute and add salt.
4. Reduce heat and add 2-3 tablespoons of water. Cover and cook for about 8-10 minutes or until the potatoes are soft. Serve hot.