Total Calories: 571
1. Pick out the leaves and the softest stems of the fenugreek greens, discarding the hard and fibrous parts, and wash them well. Then chop them finely in the food processor or by hand.
2. Heat the oil in a large cast-iron or nonstick wok or a saucepan over medium-high heat and cook the fenugreek greens and the green chili pepper, stirring and scraping the sides of the wok, about 3 minutes. Then reduce the heat to medium-low and cook until the leaves are completely dry and deep green in color, 10 to 15 minutes.
3. Add the potatoes, salt, and turmeric, and stir about 2 minutes. Then add the water, cover the pan and cook, over medium-high heat until heated through, and then over medium-low heat until the potatoes are very soft, 20 to 30 minutes. Stir and scrape the pan as needed, making sure the potatoes don't stick to the bottom. Serve.
VARIATION: To make this dish with dried fenugreek leaves instead of fresh, soak 1 1/2 cups of the dried leaves in water to cover about 2 hours. Drain and save any water (use it in place of the water in the recipe). Then proceed with the recipe from Step 2.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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