This is one of my favorite ways to cook potatoes If you’re looking for a new interesting way to eat potatoes I urge you to try this recipe.
Around this time of the year Methi (fenugreek leaves) comes into season at least where I live. It is a winter green slightly bitter with maple undertones and mellows a bit when cooked. If you find it hard to find fresh fenugreek leaves I suggest use equal amounts of spinach and add a couple tablespoons of dried fenugreek leaves, it’s not quiet the same but very close.
More Fenugreek recipe to try. Methi Dal (Split green peas with fenugreek leaves)
I’ve written this recipe as a side dish feeding 4-6 servings. I like to pair this with a thin plain dal and a chopped salad for a plant based weeknight dinner, its light, nutritious and delicious.
** I think this goes without saying, it takes sometime to clean and pick through the fenugreek leaves. They usually come in a bunch including the roots and very often a bit of dirt attached, so this is certainly not a quick recipe. But for me fresh fenugreek leaves is treat and when I find them fresh in stores it’s worth the extra effort. Speaking of availability, fenugreek can be found in Indian grocery stores, Persian, Mediterranean, some Asian, ethnic markets and farmers market do carry fresh fenugreek leaves so do check them out.
Ingredients
- 2 tablespoon avocado or grapeseed, or any neutral oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida, optional
- 1 medium onion, finely chopped
- 3 cloves garlic diced, about 1 teaspoon
- 1 inch minced or chopped ginger
- 1 green chili pepper slit into 2 or chopped, I like Thai chili
- 2-3 potatoes medium, about 3/4-1 pound, diced into small pieces
- 4 cups packed fresh Fenugreek leaves (also called methi) about 2 bunches, washed very well and shredded as fine as possible **SEE NOTES
- 1/2 teaspoon turmeric
- 1/2 teaspoon as needed to taste
Instructions
- Pick the fenugreek (methi) leaves and tender stems, place leaves in a large bowl, fill it with water to wash the leaves wash them very well to get rid of the dirt. Drain using a colander and leave them to air-dry or spread out the leaves on a clean kitchen towel and gently dab.
- Chop the leaves. Set aside.
- Heat oil in a large heavy bottom skillet or wok on medium-high heat. Add cumin seeds and asafoetida allowing them to sizzle for a few seconds.
- Add chopped onion, garlic, ginger. Saute for about 4-5 minutes till the onions start to change color. .
- Add the chopped potato, green chilli and stir. Sauté and cook the potatoes stirring every few minutes for 3-4 minutes until they are slightly cooked and crisp on the outside.
- Add salt, turmeric cover and cook for 7-8 minutes while stirring frequently until the potatoes are cooked. (You may have to sprinkle a few drops of water to prevent burning at the bottom) Add the leaves and sauté further gently until mixed well. Cook for another 2-3 minutes, the leaves should wilt and cook down. Cover and cook for another minute. Take it off the heat and serve with any Indian curry, dal, yogurt and best with chapati.
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