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Category: Sides
Serving: 5-6 Servings
Preparation: 40 minutes
 

the smell of slow earthy potatoes, cooked with fresh fenugreek leaves cooked in ghee is perhaps one of the first flavor memories during winter vacations. Served along with hot phulkas' glistening with ghee. A simple and rustic preparation that has a special place in the hearts of many... My favorite is Rupali Maam's as she adds a hint of anar dhana (dried pomegranate) and aamchur for the tang.

Ingredients

potatoes- 1kg
fenugreek leaves - 3 bunches
ginger chopped- 2 tbsp
salt- to taste
ghee- 2 tbsp
cumin- 1 tbsp
amchur (dried mango) powder- 1 tsp
anar dhana (Pomegranate seed) powder- 1 tsp
coriander - few sprigs

Method

1. Pick the fenugreek leaves and rinse them a few times under running water, drain and pat dry.
2. Peel and cut potatoes into 2" chunks.
3. Heat ghee in a pan, add chopped garlic and cook it till just golden, add the potatoes and a pinch of salt and cook on slow flame. add 1/3 cup of water and cook covered with a lid. Check the potatotes and add more water if required, till they are nice and soft.
4. In the mean while toast the cumin in a pan over slow heat, the secret is to toast the cumin to a dark brown shade, transfer to a flat surface and crush them with a rolling pin.
5. Add the cumin powder, aamchur and anar dhana powders and mix well.
6. Mix in the fresh methi (fenugreek)leaves, and allow to wilt, add a few drop of ghee on top and allow them to slow cook in the pan for a few minutes. Check for seasoning and serve.

Serving Ideas

serve along with hot pillows of phulkas (whole wheat flat bread)and a large of whisky on the rocks!

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