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Russet Potatoes with Fresh Fenugreek Greens |
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Serves: 4
Print this Recipe
(Methi-Aalu)
Category: Potatoes and Other Roots, Vegan
Makes 4 to 6 servings
This highly fragrant dish has a very loyal following among the Punjabi people in northern India. For an authentic Punjabi version, cook this dish in a cast-iron wok called a kadhai.
Fresh fenugreek greens can be found in Indian, Middle Eastern, and some farmers' markets. Buy more than you need, wash and spin-dry the leaves and soft stems, then chop and freeze them in freezer bags. Or dry them at home--place them on cloth or paper towels and air-dry them outdoors in the shade until they are crisp and moisture-free. Dried fenugreek leaves, called kasoori methi, a popular Indian herb, are also available in Indian markets.
If needed, substitute spinach or watercress leaves for the fresh fenugreek greens and about 2 tablespoons of dried fenugreek leaves.
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.
Russet Potatoes with Fresh Fenugreek Greens comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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