Fenugreek gives potatoes a heady boost
Fresh fenugreek, when in season like it is now during colder months, has a heady fragrance and is delicious in creamy or tomatobased vegetable dishes or stews. However, because of its bitterness, fenugreek needs to be balanced with sweet, tart or creamy flavors.
Potatoes cooked in fenugreek, aka aloo methi, is a traditional North Indian preparation and can be eaten alongside anything from a steak to grilled fish. Or enjoy it like an Indian, with dal and roti. You won’t find fresh fenugreek in your usual supermarket, so take a trip to an Indian grocer to look for it.
Anita Jaisinghani is the chef-owner of Pondicheri restaurant in Houston. Her website is india1948.com. Email: anita@pondicheri.com.
FENUGREEK POTATOES
• 2 pounds of red potatoes, unpeeled cut into 1-inch pieces
• 1⁄2 bunch fenugreek, washed and dried (roughly 2 cups loose)
• 4 tablespoons olive oil or ghee
• 1 teaspoon cumin seeds
• 1 cup minced onion
• 2 teaspoons minced garlic
• 1 cup canned crushed tomatoes or 2 cups of fresh minced tomatoes
• 1 teaspoon red chile powder
• 1 teaspoon crushed coriander seeds
• 2 tablespoon ginger puree
• 2 teaspoon sea salt
• 1 teaspoon garam masala
• Juice of 1 lemon Instructions: Wash the potatoes and set aside to dry. Mince the fenugreek, discarding the bottom 3 inches of the stems and set aside separately.
In a frying or a sauté pan over high, warm the olive oil and when hot, drop the cumin seeds in it. The seeds will pop and sizzle for just a few seconds; immediately add the minced onions and potatoes. Cook for 10 to 12 minutes on medium to high heat, covered, frequently stirring so the potatoes and onions turn golden brown. Add the minced garlic, tomatoes, red chile powder, coriander seeds, ginger puree and salt. Bring the whole mixture to a simmer, then cover and cook for another 5 to 8 minutes or until the potatoes are tender and some fat has emerged on top.
Add the fenugreek and cook for a minute or two after. It should wilt but remain bright green in color. Finish with garam masala and a squeeze of lemon juice.
Notes & variations
• If you find the recipe too bitter, add a tablespoon or two of honey, sugar or maple syrup.
• If you do not have fresh fenugreek, use half a cup of dried fenugreek as substitute.
• This recipe can also be made with sweet potatoes, which is a delicious combination with fresh fenugreek as well.
Serves 4 to 6 From Anita Jaisinghani