I really don't know if this recipe is how it should be done, but i can tell you that cooking it to this recipe is soooo good! It is always a winning recipe in our house-hold.
I had first tried this recipe in a resturant and i was hooked imedietly! i had tryed to recreate this recipe with reference and i was never satisfied, so the other night when i had a craving for this i just thought right, i know what flavours i want in this recipe so i am just going to do it!
It was a huge success! Not just with my family, but with my friends too! :-) :-) :-)
4 medium sized potatoes Peeled and cubed
2 medium tomato's chopped
lots of fresh fenugreek- to your taste. I only had frozen methi so i just used a block.
fresh coriander chopped
3 large garlic cloves chopped or puree
1 tsp shedded ginger
pinch of hing (asafoetida)
1/4 tsp mustard seeds
1/2 tsp cumin seeds
3/4 tsp turmeric
1/2 chilli powder or to taste ( I used about 1 tsp of kashmiri chilli powder
1/2 tsp coriander-cumin powder
1 tsp sugar
sprinkle of lemon juice
1)Heat 1 tbs of oil in a pan and let it get hot on a medium to hot temperature and add the mustard seeds and cook until the pop and splutter.
2)Add the cumin seeds and asafoetida and let them sizzle for a few moments.
3)Add the ginger and the garlic. Give it a stir for about 30 seconds, and then quickly add the chopped tomatoes. Cook until all nice and pulpy and the oil is separating. ( You may not see the oil seporating as i have only used minimum oil.)
4)Add the rest of the spices with a splash of hot water and cook for a minute or so.
5)Add the chopped and washed fenugreek leaves and some of the fresh coriander and cook until the leaves have wilted.
6)Then add the cubed potatoes and the salt and coat well with the spice mixture. Make sure there is enough water to cook the potatoes but don't add to much water,just a splash, you don't want this dish to have too much sauce.
7)Cover the potatoes and turn down the heat to very low and cook until the potatoes are tender.
8)When the potatoes are nice and tender, sprinkle on the rest of the fresh coriander and sprinkle the lemon juice.
Serve with bread of choice, but i love this with buttered chapattis or naan. It goes very nicely with Gujarati kadhi and rice