This is a simple recipe for a subji (vegetable dish) from Punjab. An excellent side to any meal Indian or not. May also be served with raita, dal, curry and any flat bread or sourdough breads.
Ingredients:
4 cups of boiled potatoes unpeeled and cubed
6 Tbsp. dry fenugreek leaves
1 tsp. cumin seeds
1/4 tsp. asafoetida powder
2 tsp. coriander powder
1/2 tsp. turmeric
1 tbs. fresh ginger minced or 1 tsp. ginger paste
2 red chillies (optional)
2 green chillies finely chopped (optional)
½ tsp. each of turmeric
4 tbs. ghee (clarified butter)
salt to taste
OR use 1.5 tbsp. of Ajika Subzi Spice Blend
Method:
Heat ghee in a heavy-bottomed and fry cumin seeds and asafetida. Add the rest of the spices and then the potato cubes, fenugreek leaves. Season with salt. Keep on stir frying the potatoes till they are well browned or have a golden hue.
© Kavita Mehta
photo credit Kavita and Vinay Mehta
