|Description||diced potatoes with fenugreek leaves|
|Source||Peter Ryall |
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings|
|Ingredients||700g (1.5lb) peeled potatoes (aloo)
2 small cloves of garlic (lehsun)
1.5 tbsp dehydrated fenugreek leaves (methi)
1.5 tbsp pure mustard oil (sarson ka tail)
1/2 tsp turmeric (haldi)
salt to taste (namak)
3-4 whole dried large red chillies, or to taste (sabut lal mirch)
|Instructions||Chop the potatoes into pieces ~12mm (1/2") square. Peel and cut the garlic cloves across into very fine slices. Place the dehydrated fenugreek leaves in a fine sieve and wash in running water. Leave to soak by placing your strainer containing the leaves immersed in a bowl of cold water. This freshens the leaves and releases their aroma.
Heat the oil and fry the sliced garlic until med brown. As
soon as the garlic changes colour put in the turmeric, immediately followed by the potatoes, and stir them around for a short while over low heat. Add the salt and then the fenugreek leaves. You should not need to add any water as the leaves themselves will be moist from the soaking. Cook slowly over low heat in a covered pan, stirring occasionally if you find the potatoes are sticking to the bottom of the pan. Shortly before the potatoes are fully cooked, cut up the
whole red chillies and throw them in. This dish doesnt have a gravy.
When it is finished the potatoes will be cooked through and the fenugreek leaves should be clinging to them. Delicious with plain parathas as a simple lunch or accompanying other dishes at a main meal.
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