(Potatoes with fresh Fenugreek)
I would recommend this dish as a quick and easy one, which could be make at short notice for the unexpected guests – which was a common occurrence in our home. It goes well with Dal and roti or paratha. Ma often made this for picnics because it is a dry dish so easy to carry and for the same reasons we also found this in our school lunch boxes. Despite being given as lunch so often I don’t remember ever getting bored of it and if I ever did, my friends would easily demolish my luncheon for me.
In India we would use fresh Methi but as it was not available in the 1970-80’s I started using the dried Kasuri methi instead which seems to do the trick, however, it is definitely better tasting with the fresh leaves.
- ½ Kg small Potatoes
- Pinch of Hing (Asafoetida)
- 1 Dried Red Chilli
- 1 ¼ tsf Salt
- ¼ tsf Chilli powder
- ½ tsf Haldi (Turmeric)
- 1 Bunch of Fresh Methi (Fenugreek)
- 3 tbsf Oil
- Pick the leaves off the methi (if you are lazy like me soak the dry methi, approx 1 cup full) and wash off any dust.
- Cut the potatoes keeping the skin in to halves or quarter pieces.
- In a wok heat the oil over medium heat.
- When the oil is hot put the hing which will start to sizzle straight away.
- Break the dried chilli into 2-3 pieces and add it to the oil, wait till the chilli has browned.
- Add haldi and chilli powder and cook it for 2-3 minutes.
- Add the potatoes and slightly fry for 5 minutes.
- Add the washed methi leaves, mix well.
- Add the salt. Lower the lid and cook till the potatoes are soft. You may need to stir a few times ensuring the potatoes don’t catch at the bottom.