Serves: 4
Total Calories: 571

1 pound fresh fenugreek greens (3 to 4 bunches)
3 tablespoons peanut oil
1 fresh green chili pepper, such as serrano, minced with seeds
4 medium russet potatoes (about 1 1/4 pounds), peeled and cut into 1/2-inch pieces
1/2 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
1/2 cup water

1. Pick out the leaves and the softest stems of the fenugreek greens, discarding the hard and fibrous parts, and wash them well. Then chop them finely in the food processor or by hand.

2. Heat the oil in a large cast-iron or nonstick wok or a saucepan over medium-high heat and cook the fenugreek greens and the green chili pepper, stirring and scraping the sides of the wok, about 3 minutes. Then reduce the heat to medium-low and cook until the leaves are completely dry and deep green in color, 10 to 15 minutes.

3. Add the potatoes, salt, and turmeric, and stir about 2 minutes. Then add the water, cover the pan and cook, over medium-high heat until heated through, and then over medium-low heat until the potatoes are very soft, 20 to 30 minutes. Stir and scrape the pan as needed, making sure the potatoes don't stick to the bottom. Serve.

VARIATION: To make this dish with dried fenugreek leaves instead of fresh, soak 1 1/2 cups of the dried leaves in water to cover about 2 hours. Drain and save any water (use it in place of the water in the recipe). Then proceed with the recipe from Step 2.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 571
Calories from Fat: 152

More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetables of the Side
Asparagus with Purple Potatoes
Baby Yellow Patty Pan Squash with Chopped Tomatoes
Baked Bitter Melon with Baby Red Potatoes
Banana Squash with Spicy Lentil Nuggets
Bengali Hot Potatoes with Dry-Roasted Spices
Bitter Melon Rounds with Coconut
Bitter Melon Skins with Onions and Potatoes
Bitter Melon Stuffed with Mashed Potatoes
Braised Beet Greens
Butternut Squash with Fenugreek Seeds
Carrots with Fresh Spinach Ribbons
Cauliflower Stems with Pomegranate Seeds
Cauliflower with Minced Ginger-Lime Pickle
Cauliflower with Potato Wedges and Peas
Chayote Squash, Indian-Style
Chopped Okra with Onions
Chopped Spinach with Red Potatoes
Chopped Turnips with Apples and Green Tomatoes
Cooked Brussels Sprouts with Ginger and Garlic
Cooked Spinach with Sliced Almonds
Creamy Mashed Eggplant with Peas
Crispy Baked Okra Bits
Crispy Fork-Mashed Potatoes with Roasted Peanuts
Crispy Taro Root Fingers with Ajwain Seeds
Cumin Potatoes
Dry-Cooked Carrots, Peas and Potatoes
Easy Mashed Spicy Eggplant and Potatoes
Egg-Fried Okra Fingers
Eggplant with Red Potatoes
Fire-Roasted Corn-on-the-Cob
Fragrant Baby Turnip Halves
Fragrant Spiced Corn
Fried Cauliflower Florets with Red Chili Flakes
Ginger Mashed Potatoes with Yogurt
Ginger-Baked Taro Roots with Chaat Masala
Grated Turnips with Turmeric
Green Cabbage with Yellow Mung Beans
Green Mangoes in Coconut Milk
Grilled Mashed Zucchini with Onions and Tomatoes
Grilled Yogurt-Marinated Cauliflower
Haridwar Pumpkin Purée with Dried Pomegranate Seeds
Indian Eggplant with Garlic and Tamarind
Kashmiri Kohlrabi
Kerala Coconut Eggplant
Kerala Okra with Sizzling Coconut Oil
Lowfat Stir-Fried Chinese Eggplant with Sesame Seeds
Manju's Stuffed Zucchini Boats
Marinated Mixed Vegetables in Tomato Butter-Cream Sauce
Mashed Eggplant with Mustard Seeds
Mashed Fire-Roasted Eggplant
Mashed Potatoes with Peas and Sesame Seed Powder
Mixed Bell Peppers with Peas
Mixed Cauliflower, Carrots, and Green Beans in a Wok
Mixed Green and Yellow Beans with Fresh Pomegranate Seeds
Mixed Pumpkin, Squash and Eggplant with Bengali 5-Spices
Mixed Summer Squashed with Fresh Ginger
North Indian-Style Mixed Cauliflower, Carrots, and Green Beans
Okra with Potatoes and Pear Tomatoes
Oven-Roasted Bell Peppers, Indian Style
Pan-Grilled Asparagus Tips
Petite Peas and Potatoes
Pomegranate Potatoes
Potato-Stuffed Oval Eggplant
Potatoes with Bell Pepper Confetti
Punjabi Kohlrabi
Quick Garlic and Chili Pepper Eggplant
Quick Japanese or Chinese Eggplant with Cilantro
Quick Pan-Cooked Lotus Roots
Quick Pumpkin and Carrot Purée
Quick Spicy Opo Squash
Rajasthani Batter-Fried Okra
Rajasthani Potatoes with Cashews and Raisins
Roasted Baby Zucchini Rounds
Roasted Eggplant with Mustard Oil
Russet Potatoes with Fresh Fenugreek Greens
Simple Pan-Cooked Cauliflower
Simple Pan-Cooked Gherkins
Smoked Sugar-Snap Peas
South Indian-Style Mixed Vegetables
Spice-Stuffed Baby Zucchini
Spice-Stuffed Indian Eggplant
Spicy Broiled Whole Okra
Spicy Cauliflower Stems
Spicy Chopped Carrots with Fresh Coconut
Spicy Chopped Tomatoes
Spicy Garlic-Flavored Patty Pan Squash
Spicy Green Peas with Onion and Ginger
Spicy Green Plantains
Spicy Mashed Fresh Peaches
Spicy Mushrooms and Bell Peppers
Spicy Potato Balls
Spicy Potatoes with Onions and Tomatoes
Spicy Pumpkin Purée
Spicy Smashed Potatoes with Chaat Masala
Spicy South Indian Potatoes
Spicy Star Fruit
Spicy Yard-Long Beans
Stir-Fried Cabbage with Spinach and Red Potatoes
Stuffed Indian Round Squash with Spicy Onion and Tomatoes
Stuffed Whole Okra with Spices
Sweet and Sour Eggplant with Jaggery
Sweet and Sour Ripe Bananas
Tangy Asparagus with Onions and Tomatoes
Tangy Lotus Roots
Tangy Sweet Potatoes
Taro Root Rounds with Tomatoes
Tart Apples with Cooked Onions
Tart Apples with Cumin Seeds
Watermelon Whites with Ginger
Whole Okra with Tomato Sauce
Zesty Everyday Green Beans
Zucchini with Coconut Milk