The pleasing bitterness of fresh fenugreek leaves and the earthy flavour of potatoes makes this Punjabi vegetarian dish a complete hit especially in freezing winters.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients and Quantity:
Potatoes, boiled and quartered- 02 nos.
Fenugreek leaves (Methi), fresh-0 2 cups
Oil -01 tbsp.
Cumin seeds- 01 tsp.
Asafoetida -a pinch
Whole red chillies, dried- 02 nos.
Ginger, finely chopped- 01 tsp.
Garlic- 01 tsp.
Red chilli powder- ½ tsp.
Coriander powder- ½ tsp.
Turmeric powder- 1/4th tsp.
Chaat masala -01 tsp.
Dried mango powder-01 tsp.
Salt -to taste
Clean the fenugreek leaves, discard the stems and wash the leaves thoroughly to get rid of any dirt or grit. Place the fenugreek leaves in a deep bowl, sprinkle a little salt over it, toss well and set aside for 15 minutes. Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water. Chop and set aside.
Heat oil in a non-stick pan.
Add cumin seeds to the pan and sauté till it splutters. Add asafoetida, whole red chillies and potatoes and sauté on high flame till the potatoes become golden in colour.
Add red chilli powder, coriander powder, turmeric, chaat masala, dried mango powder and salt and toss well.
Add the chopped fenugreek leaves and mix well. Reduce heat, cover and cook for two to three minutes.
Transfer into a serving dish and serve hot.
- You may add finely chopped onion in to the tempering and cook till it is translucent.