Author :: ArielRose
Category :: Ethnic Recipes
Ingredients ::
- REQUIRED INGREDIENTS
- 1/4 cup oil
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric
- 2 medium onions chopped
- Salt to taste
- SET ONE
- 1 pound potatoes
- 1/2 pound fenugreek leaves
- SET TWO
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 8 curry leaves
- 5 whole cloves garlic
(Potato with Fenugreek Leaves)
Indian
Add a few drops of water to the ingredients of Set 2 and make into a paste. Keep aside.
Cut potatoes into 1/2-inch pieces. Keep aside.
Wash fenugreek leaves, drain the water and spread on an absorbant cloth or paper towel.
In a nonstick skillet heat oil and add chopped onion, potato, turmeric and salt. Fry on moderate heat until the potato pieces are almost cooked. Then add the paste and stir thoroughly. After two minutes add fenugreek leaves and stir on high heat for five-seven minutes.
Serving Ideas : This dish is excellent with Paratha.
Serving Size : 4
Per serving: 242 Calories (kcal)
14g Total Fat; (50% calories from fat)
3g Protein
27g Carbohydrate
0mg Cholesterol
16mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
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