Saturday, January 04, 2014

Stir-Fried Carrots & Potatoes Flavored with Dried Fenugreek

Gajar, Alu Aur Kasuri Methi Ki Sabzi
I've made this vegetable preparation before using fresh dill which tasted wonderful! The original recipe used fresh fenugreek greens which I replaced with the dried form.


1 (12 oz.) bag baby carrots, cut in thirds
1 russet potato, diced
2 Tbsp. kasuri methi (dried fenugreek leaves), crushed
2 Tbsp. vegetable oil
½ tsp. black mustard seeds
1 jalapeno pepper, diced
Pinch of hing (asafoe
tida powder)
Pinch of turmeric powder
1 tsp. cumin-coriander powder
1 medium onion, chopped fine
2 tsp. garlic, diced
1 Roma tomato, diced
Salt to taste
Pinch of sugar (optional)


1.  Heat oil over medium-high heat and sputter mustard seeds and jalapeno pepper.
2.  Add hing, turmeric and cumin-coriander and stir-fry for a minute.
3.  Add onions and garlic & stir-fry until onions turn translucent.
4.  Add carrots, potatoes, tomatoes, kasuri methi & salt.
5.  Mix well, cover & simmer on medium heat until vegetables are cooked.
6.  Adjust salt and sugar to taste, stir and remove from heat.
Serve with steamed Basmati rice or chapatis. 

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