Follow these steps for perfect results
fenugreek leaves
cleaned, washed, and chopped finely
potatoes
washed, peeled, cubed and boiled
salt
to taste
water
as required to make gravy
coriander powder
red chili powder
basil oil
cumin seeds
mustard seeds
cinnamon stick
1 inch
cloves
cardamoms
fennel seed
(saunf)
bay leaves
onions
3 stir fried, 2 for paste
ginger
chopped, 1 inch
hing
to taste
tomatoes
chopped
garlic cloves
chopped
Prepare a paste of the ingredients listed under 'Masala paste' and keep aside.
Heat oil in a pot.
Once hot, toss in mustard and cumin seeds. Allow to crackle.
Fold in bay leaves, cloves, cinnamon stick, and green cardamoms. Stir fry for a few seconds.
Add chopped onions and chopped ginger.
Stir fry until browned and the raw smell is gone.
Once they stop crackling, add the prepared masala paste and stir well.
Cook till the oil separates from the masala.
Add the chopped fenugreek leaves and boiled potatoes.
Mix well, then fold in salt to taste.
Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.
Enjoy with roasted pappadams.
Expert advice for the best results
Adjust the amount of red chili powder to suit your spice preference.
Roast the spices lightly before adding them to the oil for enhanced flavor.
Use fresh, high-quality fenugreek leaves for the best taste.
Everything you need to know before you start
15 mins
Can be made a day ahead; flavors develop further.
Serve in a bowl, garnished with fresh coriander.
Serve with rotis or rice.
Serve with raita or yogurt on the side.
To complement the spices
Discover the story behind this recipe
Commonly made in homes, especially during the winter months when fenugreek is in season.
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