Potatoes With Fenugreek Leaves – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!
Ingredients (use vegan versions):
- About 4-5 medium sized potatoes. Any type of potato other than the baking ones will do.
- A bunch of fenugreek greens OR a small bunch of spinach+dried fenugreek leaves
- A few vegan mustard seeds
- A pinch asafoetida (optional, but it really adds to the flavor here)
- Cayenne/Chili powder
- A pinch turmeric
- Salt
- A small pinch of vegan sugar
- Your favorite liquid for sauteeing(water or vegetable broth)
Directions:
Fenugreek leaves and seeds are two different things like
coriander seeds and cilantro leaves. You can”t really use them
interchangeably; the leaves are cooked like greens(spinach, kale,
mustard, etc.) and have a pleasant bitter edge once you get used
to them. The seeds, on the other hand, are used as a spice in curries
and Indian-style pickles. Well, to the problem of what you can do with
the dry leaves, here is a recipe that will give a general idea of its
use. For fenugreek seeds, try an Indian store, they will definitely have
them.
Boil and cube the potatoes. Wash the greens, shred into fine strands and set
aside. Heat a good non-stick pan and add the mustard seeds. As soon as they
start spluttering, add the asafetida, fry for a couple of seconds and then add
the cayenne/chili powder and turmeric and continue sauteeing adding a bit of
liquid if it sticks. If dried fenugreek leaves are used, crush them a bit
and add at this point. Add the cubed potatoes, salt and vegan sugar and reduce the
flame to medium. Saute potatoes without adding any more liquid till a nice
crust forms around them. Now start adding the shredded greens, a little at a
time. Continue sauteeing till all the liquid is absorbed and the greens are all
wilted. Serve with chapatis(the types that are roasted on an open flame, called
phulkas) or with steamed rice and dhal.
Note:
> (For those who are wondering, fenugreek has a ”spicy” taste most
> similar to the effect of cumin – it makes the food spicier without
> adding a particular taste of its own. *Not* spicy as in capsicum…
> just a vague idea that the food is spicy. (How *do* you describe the
> taste of a new food???))
>
> – Aliza
Serves:
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