 |
Indian Curry Spices & Herbs Healthy Dried Fruits & Nuts Spicy Pickles & Chutneys |
Cooking time (approx.): 16 minutes
Style: North Indian Vegetarian (Punjabi)
500 grams picked fresh fenugreek leaves (methi)
4 big potatoes unpeeled and cubed
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds powdered
2 tablespoon(s) each of ginger and garlic finely chopped
2 while dry red chillies roasted
2 green chillies finely chopped
½ teaspoon(s) each of turmeric and asafoetida powders
4 tablespoons butter / ghee (clarified butter) / 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(s).
- 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.
- 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.
| Self Build Houses | RCI Timeshare | A A Spices | Abbey Log Cabins | Property Investment |