Cooking is one of my passions. I enjoy sharing recipes from my native Indian cuisine.
|Prep time||Cook time||Ready in||Yields|
- 2 cups potatoes, boiled, mashed
- 1 cup fenugreek leaves, chopped
- 1 1/2 inch ginger, finely chopped
- 2 green chilies, slit and cut lengthwise
- 4 garlic cloves, finely chopped
- 1/2 teaspoon turmeric powder
- 1 pinch garam masala powder, optional
- salt, to taste
- 1/2 teaspoon lemon juice, you can substitute it with amchur powder
- 1/2 teaspoon cumin seeds, optional
- 2-3 teaspoons oil
- Wash the potatoes. Boil them. If the skin is not clear, remove them. Otherwise, mash them with the skin. Keep aside.
- Remove fenugreek leaves from the stem. Wash and pat dry them with a cloth.
- Chop the leaves just at the time of cooking. Don't chop them well in advance. They may give out a more bitter taste due to this.
- Heat the oil in a pan. Add cumin seeds. Let it crackle. Throw in chopped ginger, garlic, and green chilies. Saute them for 1 minute.
- Add chopped fenugreek leaves. Saute until the water evaporates from it. This step may take about 4-5 minutes on low flame.
- Add mashed potatoes, salt, turmeric powder, garam masala powder (optional), and lemon juice. Mix well. Continue to saute on low heat for a minute. This step is just to make the vegetables absorb the masala and flavors.
- Remove on a serving bowl. This is a less spicy and dry curry. It goes well with flatbread.
- You can also use it as stuffing for sandwiches.