I prepared one of my mum’s quick potato dishes that champion fresh fenugreek leaves today. Using a handful of spices – coriander powder, red chilli powder and turmeric powder – with some salt and a dash of lime juice- it was ready in under 30 minutes.
Not the easiest of vegetables to get hold of (at least not where I live) so if you do come across fresh fenugreek leaves, grab a bunch or two and give this recipe a go. The flavours are earthy, some may even say a bit bitter but the combination of the two – potatoes and fenugreek (also called Methi in Hindi) – prepared with such simplicity – creates mouthwatering results!
Recipe: for 3 to 4 people
2 TBS (tablespoon) of olive oil
2 medium baking potatoes
2 bunches (200 grams) of fresh fenugreek leaves – washed
1.5 tsp of coriander powder
Salt to taste
1/2 tsp of turmeric powder
1/2 to 1/3 of kashmiri chilli powder (or normal red chilli powder) – optional and based on your heat level
1 tsp of cumin seeds
1/3 tsp of hing (asafoetida)
A few drops of fresh lime
Remove the fenugreek leaves and discard the stems. Chop them coarsely and then wash them properly. Peel and dice the potatoes. Take a wok, add oil. Once the oil is hot, add asafoetida and cumin seeds. Now add the fenugreek leaves and cook these on slow flame, covered for 3-4 minutes. Mix from time to time so that they don’t stick/ burn. Now add the diced potatoes, add salt and turmeric powder. Mix and cover until the potatoes are just soft (so check by poking a piece of potato with a fork – it should go through but there should be a bit of resistance). At this stage, add the coriander powder and red chilli powder. Mix and cover. Cook until potatoes are ready and soft (check with a fork or try one). Now drizzle some lime juice. Mix and cover the wok. Switch the hob off. Enjoy this dish with Indian naan bread – parathas, wholemeal rotis (a type of bread prepared by cooking it in part on the tava and on the fire directly until it blows up!) or chapatis.