in.gredients

Daily Recipe: Fenugreek Seeds with Potatoes

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fenugreekseeds

It’s fun to explore the vast world of spices. This week we have fenugreek seeds on sale, a spice that’s probably not used on a daily basis in your kitchen. This spice is one you might skip over in the bulk section, and we suggest you back up and give it a try. Commonly found in Indian dishes, this slightly bitter spice is great to use in curries, salads or in this case, with fried potatoes.

Fenugreek seeds are commonly ground up and used as a spice, sprouted or thrown into dishes like this one. These seeds are usually dry roasted before using in order to enhance the flavor of the dish and reduce the bitterness. This recipe calls for you to soak the seeds in water overnight, which will change their texture and also reduce the bitter flavor.

This is a hearty dish with a lot of unique flavors and serves as the perfect way to dive into cooking with fenugreek seeds. Happy eating!

Fenugreek Seeds with Potatoes

From: ecurry.com

in.gredients

  • 1/4 cup fenugreek (methi) seeds
  • 2 medium-sized potatoes
  • 1 inch ginger peeled
  • 4-5 cloves garlic
  • 4 hot green peppers (optional)
  • 1 tomato chopped
  • 1/2 tsp turmeric
  • 2 tsp red chili powder
  • salt to taste
  • 1 tsp coriander powder
  • 3 Tbsp oil
  • 1 ghee (here’s how you can make your own using butter)
  • 1 Tbsp plain yogurt
  • 1/2 tsp red chili powder

Soak the fenugreek seeds in water overnight. Wash them thoroughly and strain out the water.

Peel and cut the potatoes in to 1″ cubes. Sprinkle salt and turmeric on t hem and set aside. Heat oil and fry the potatoes until they start to brown. Remove with a slotted spoon and set aside.

Blend ginger, garlic and tomato into a puree. Pour this in the same oil the potatoes were fried and simmer until the oil separates from the sides. Add the potatoes and the fenugreek seeds. Mix it so the pureed tomato and ginger garlic coats the potatoes and the seeds. Fry for about 8-10 minutes.

Mix turmeric, salt, coriander powder and red chili powder in half cup of water and pour it in the pan. Cover and cook until the potatoes are tender. It should not dry up completely. There should be enough water to coat the potatoes and the seeds and a little bit more. Add more water if it’s too dry. Add the plain yogurt mixed with a little water. Simmer uncovered at low heat for another 10 minutes.

Switch off the heat. Now for the tarka, heat the ghee and when smoking add the chili powder and immediately pour it on the potatoes and fenugreek. Enjoy!

Written by cscdavis

April 9, 2013 at 2:37 pm

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