Monday, May 28, 2007

Lunch Monday 28 May - Potato Methi

One of the things that looked good in Chapel Market yesterday was methi; fresh fenugreek leaves. Anyway, I bought some, so decided to make:

Potato Methi
10g ghee
80g shallots, chopped
3 cloves garlic, crushed
1 teaspoon turmeric root, grated
1 teaspoon cumin seeds. toasted & ground
1 teaspoon coriander seeds. toasted & ground
handful curry leaves
1 teaspoon chilli powder
1 teaspoon black mustard seeds
1 tomato, chopped (about 100g)
100g fresh fenugreek leaves (methi)
200g potatoes, cut into bite sized chunks
handful fresh coriander leaves
juice 1/2 lemon

Melt the ghee in a heavy skillet and add the cumin, coriander mustard seeds and chilli. Saute for a couple of minutes, until the mustard begins to pop.

Add the garlic, shallots, turmeric and chilli powder and saute over low until the shallots are soft, about 10 minutes. Add the chopped tomato, potatoes and 200mls water. Cover and cook for 15 minutes.

Stir in the methi and cook for a further 1 minutes, until the mehti is wilted.

Finally, add the lemon juice & coriander just before serving.

Nutrition Data per serving
Calories (kcal) 387.0
Carbohydrate (g) 23.0
Protein (g) 36.2
Fat (g) 16.7
Fibre (g) 5.5

No comments: