Cubed Potatoes with Fresh Fenugreek

  • 1 1/2 lbs. new potatoes
  • 5 Tbsp. oil or ghee
  • 1 tsp. cumin seeds
  • 1 tsp. black mustard seeds
  • 1 1/2 c. fenugreek greens
  • 1/4 tsp. cayenne
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 2 tsp. lemon or lime juice

Wash potatoes and boil them in their skins until just fork tender.  Do not over cook.  Run under cold water and peel.  Cut into 3/4 inch cubes.  Heat the oil or ghee in a heavy frying pan.  Saute the potatoes quickly until they begin to brown, then remove with a slotted spoon and set aside.  Add the cumin and mustard seed to the hot oil and fry until the mustard seeds turn grey and sputter.  Stir in the fenugreek greens, cayenne (substitute paprika if you wish a mild dish), turmeric and a sprinkle of water, cover and reduce heat to moderately low. Cook for 8-10 minutes, then add the potatoes, salt and garam masala.  Shake the pan or gently toss to mix, cover and cook until the potatoes are heated through.  Sprinkle with lime or lemon juice before serving.

From The Best of Lord Krishna’s Cuisine by Yamuna Devi

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