POTATO CURRY WITH FENUGREEK LEAVES

Ingredients:

  • 5 Potatoes (Small Sized)
  • 3 Tomatoes (Medium Sized)
  • 1 Onion (Medium Sized)
  • 2 Tablespoon Corn Oil or Canola Oil
  • 2 Pieces of Methi Seeds (Fenugreek Seeds)
  • 1/2 Teaspoon Cumin Seeds
  • 1/4 Teaspoon Ajwain Seeds
  • 2 Cinnamon Sticks (1 Inch Long each)
  • 1 Fresh Green Chilli – Washed and Cut
  • 3 Curry Leaves (Washed)
  • 2 Cloves of Garlic (Washed and Cut into Small Pieces)
  • 1 Teaspoon Kashmiri Red Chilli Powder (This is a Non Spicy Powder, If you want it Spicy, you can use Regular Chilli Powder)
  • 3/4 Cup Water
  • 1/2 Teaspoon Ground Coriander Powder
  • 1/2 Teaspoon Ground Cumin Powder
  • 1/4 Teaspoon Ground Turmeric Powder
  • 1/4 Cup Fresh Fenugreek Leaves (Washed and Cut into Very Small Pieces)
  • Large Pinch of Garam Masala (Optional)
  • 3/4 Cup Cilantro Leaves (Washed and Cut Into Very Small Pieces)
  • Salt To Taste

Method:

  1. Wash and cut the potatoes into 1-inch cubes, then set to side. Wash and cut the tomatoes into small pieces and move to the side. Cut the onions into very small pieces and set to the side as well.
  2. Pour oil into a pan and let it get hot over medium heat. Fry the fenugreek seeds, cumin seeds, ajwain seeds and cinnamon sticks for 2 seconds, then add the green chili, curry leaves, and garlic and fry for another 2 seconds. Put in a big pinch of Kashmiri red chili powder, turmeric (separate from amounts in recipe), and onion, and let cook for 2-3 minutes or until the mixture changes color and it looks clearer. Stir every so often so it doesn’t stick to the pan.
  3. Put in the tomatoes and some salt. Mix well and let cook for another 3-4 minutes or until the mixture becomes mushy.
  4. Put the potato pieces in, along with the water and some more salt. Mix well and turn the heat down to medium-low. Cover the pan half-way and let it cook for 5-7 minutes. It will look like the picture below:

  1. After 4 minutes, press the potatoes, if they are soft, then they are ready, if not, then cook until they are soft to the touch

  2. Mix in the Kashmiri red chili powder, ground coriander, ground cumin, ground turmeric and fresh fenugreek leaves. Let it cook for a couple minutes.

  3. When the curry is basically done, add in the garam masala and cilantro leaves. Mix well. Cover the pan and turn the stove off.

  4. Garnish with cilantro leaves and serve hot.

This is the finished product:

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.

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