One thing I love about cooking is the amount of experimentation that can be done with little harm. This recipe is a prime example of that. I have never actually used fenugreek (aka kasoori methi) before, but on a recent trip back home to Portland, I realized my potatoes lacked that “oomph” that my mom’s decadent version had. She pointed out that the fenugreek was the key ingredient that brings the dish to a whole new level of scrumptiousness.
So I experimented and came up with this winner. While the ingredients may be a little hard to find (especially if you’re in an area with a dearth of Indian grocery stores), this meal may just validate your search.
Ingredients:
- 2 potatoes, peeled and thinly sliced
- 1 1/2 tbsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp minced garlic
- 1/8 tsp ajwain seeds (aka carom seeds, available in Indian grocery stores)
- 1/2 cup onion
- 1/4 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp dried fenugreek leaves (aka kasoori methi, also available in Indian grocery stores)
- 1/2 teaspoon salt
- 1/4 teaspoon red chili powder
Directions:
- Wash, peel, and cut the potatoes in small slices.
- Heat the oil in a saucepan over medium-high heat. Add cumin, onions, and garlic, stirring frequently to prevent sticking.
- Continue to cook until the onions have lightly browned.
- Once the onions have browned, add ajwain, chilli powder, turmeric, salt, and dried fenugreek. Mix well.
- Add potatoes, stir, cover pan, and allow potatoes to cook on low heat. Continue cooking until potatoes are tender (can take 10-15 minutes). Stir the mixture a few times to ensure thorough, even cooking and to prevent sticking.
- Potatoes should be tender when they are properly cooked. If the mixture appears dry, add 1-2 tbsp of water.
- Serve on the side of roti/naan.
I didn’t follow this recipe and the measurements and ingredients have been adapted, but it’s a good place to start experimenting.
