I’ll be honest – the humble potato has taken a bit of a backseat in our meals of late. With all the hoopla around the nutritional content of a potato, we have not been making it a staple at meals. But potatoes are the ultimate comfort food. And it takes so little to elevate the potato into a lip smacking dish. Like this one, where the potatoes are sautéed in some oil, with cumin seeds, chilis and a whole bunch of fresh fenugreek leaves. Fenugreek leaves also known as “methi” are available aplenty at Indian grocery stores, and this is one of those put a meal together in a jiffy kind of dishes that takes a few ingredients. Sadly, the toughest part of making this dish is the painstaking cleaning required to rid the leaves of mud and grit.
- 2 tbsp cooking oil (I used vegetable oil)
- 2 tsps cumin seeds
- 2 dried red chili pods
- 4 medium sized potatoes, peeled, cut into cubes, and washed
- 1 bunch fenugreek leaves, washed repeatedly till the mud and grit is gone and finely chopped (discard the tough stems)
- 1 tsp salt (to taste)
- 1/2 tsp turmeric powder
1. Heat two tbsps of oil in a pan. Add the cumin seeds and red chili pods.
2. When the cumin seeds sizzle, add the cubed potatoes, salt, and turmeric powder. Cover and cook on a medium flame, stirring occasionally till the potatoes are nearly done (a fork inserted should glide through the potato). This took about 13 minutes for me. (If your potatoes are sticking to the bottom, sprinkle a bit of water)
3. Add the chopped fenugreek leaves, toss the potatoes so the leaves are evenly mixed in. Cook covered for five minutes, and then without a lid for a couple of minutes till the leaves have wilted and have coated the potatoes.
4. Serve hot with roti or pita.
5. A tip. You could also make cumin potatoes by skipping the fenugreek leaves altogether and calling the dish done when the potatoes are cooked. This tastes yum by itself or with rotis or as an accompaniment to rice.
Can you ever go wrong with spring onions in any form? If you ask me, the answer is never. I use them to add a finishing touch to dishes, as a veggie in omelets, as a flavor punch in sautéed veggies, and so much more. But this particular dish takes my mom’s and my love for spring onions to a whole new level. Neither of us grew up eating it as kids, but discovered it at some point when we lived in Mumbai, where it was commonly served as part of the local Maharashtrian cuisine. It is just so easy to make, is ready in under 15 minutes and disappears even quicker from the plate. My only complaint is that even with five bunches of spring onions, there is only enough for two to indulge in heartily with some rotis.
- 5 bunches of spring onions, washed, roots removed, and finely chopped (both greens and whites)
- 1 tbsp cooking oil (I used vegetable oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chili pods broken
- 1/4 tsp asafetida
- 1/2 tsp turmeric powder
- 1 tsp salt
- 2 tbsps chickpea flour
1. Heat oil in a pan for a minute and then add the mustard seeds, cumin seeds, red chilis, and asafetida.
2. When the mustard seeds stop crackling, add the spring onions, turmeric powder and salt. Mix all the ingredients well, cover and let it cook for about 10 minutes on a medium flame, tossing once in between.
3. Add the chickpea flour and mix well immediately to prevent clumps.
4. Let it cook for another minute or two.
5. Serve with rotis or dig in with a spoon!
When farmer’s markets beckon with the most amazing produce, the key to cooking is simplicity. Simple ingredients and techniques that let the natural, fresh flavors create nirvana on your tongue!
Step 1: Take 1 butternut squash, peel it, de-seed it, chop it into small pieces and lay on a baking tray coated with cooking spray.
Step 2: Create a flavored oil with 2 tbsps olive oil, a few sprigs of oregano, a few springs of thyme, two cloves of crushed garlic, a tsp of salt and a tsp of crushed red pepper.
Step 3: Using a brush, cover each piece of butternut squash with the flavored oil, pouring any remaining oil over the top.
Step 4: Roast the oil covered squash in a preheated oven at 450 degrees for 20-30 minutes or till squash appears done.