09 February 2010
Kate's Methi Curry
Day after day, Tae raved about an Indian curry that her roommate, Kate, was making for them. She called it 'Kate's Methi Curry'. I had never heard of methi and had no clue what it was. Tae said is was a fresh green herb and the recipe called for 2 bunches of it. They are living in an area with a diverse ethnic mix, and have access to an array of fresh produce that makes a snowbound Midwesterner like me drool...
After a few days, Tae emailed the recipe to me and I went in search of 'methi'. Any dish that makes Tae rave like that really has to be spectacular. I had no luck finding any source for fresh methi leaves, even online. Finding dried leaves turned out to be pretty easy. One email to the online Indian store I use, Indian Blend , and they sent me the links to various versions of methi, which turned out to be fenugreek leaves. A few days later, India Blend had dried fenugreek leaves, fresh ginger, fresh turmeric and tons of garlic sitting on my doorstep.
If you want your potatoes to hold their shape, choose yukon gold or red ones. White potatoes are fine (and what I use) but they tend to fall apart if you stir them too much.
The traditional recipe uses potatoes as the vegetable. With this recipe, I have added optional vegetables. When I last made it, I had lovely fresh Brussels Sprouts, so added those. I also had some cauliflower that needed using up, so I used the florets of half a head. You might also consider broccoli, several types of potatoes, baby onions, green beans, or whatever you like. If you aren't interested in a traditional dish, the sky is the limit.
I use fresh turmeric in this, and if you can get it, strongly advise that you use it. Be careful, because it will stain anything instantly, but is well worth the trouble. It has a totally different flavor and texture than the powdered yellow stuff in a jar. Would you make a tomato sandwich with a re-hydrated dried tomato powder instead of a ripe fresh tomato, if you had the fresh available? Fresh and dried turmeric are that different.
I cut the salt in the original recipe from 3 teaspoons to 2 teaspoons in this version. When I make it for myself, I only use a single teaspoon. There is so much flavor in this mixture, you really won't miss the salt.
There is nutritional information from Menu Magic for this recipe at the bottom but it should be used only for general guidance, and does not include the extra vegetables or the brown jasmine rice I strongly suggest you serve this over.
I made a few changes in the recipe to reflect what I had or what I had access to, so if you love the recipe, all the credit goes to Kate; if you hate it, it's my fault. This recipe is superb, and a great change from a lot of our ordinary American dinner food. I haven't met Kate, but thanks for the recipe!
Kate's Methi Curry
1 onion diced
3 garlic clove minced
2 tablespoon(s) ginger root, grated
2 tablespoon(s) canola oil
3 tablespoon(s) Turmeric - Fresh grated or 2 tsp dried
1 1/2 pound(s) red potato diced
2 jalapeno finely diced
2-3 c chopped vegetables (optional: cauliflower, broccoli, eggplant, green beans, etc)
1 teaspoon(s) chili powder
1 teaspoon(s) cumin powder
1 teaspoon(s) coriander seeds, ground
2 teaspoon(s) salt
4 tablespoon(s) Fenugreek Leaves Dried - Methi
In a large non-stick pot, heat oil
Add onion and garlic and saute several minutes.
Add turmeric and potato and saute 2-3 minutes
Add all other ingredients EXCEPT the methi/ fenugreek leaves
Add 1/4 c water
Cook the curry over low medium heat until the potatoes are cooked through.
Add water 2 Tbs at a time if it starts to stick. The potatoes should NOT brown, just cook .
When paotaoes are done, add methi and another 1/4 cup of water.
Mix well and cook another 5 minutes
Serve over jasmine brown rice
per serving Nutritional Percentages
Calories 225 Percentage Fat 22.8
Total Fat (g) 5.69 Percentage Carbohydrates 68.6
Saturated Fat (g) 0.36 Percentage Protein 7.9
Cholesterol (mg) 0 Sodium (mg) 978
Total Carbohydrates (g) 38.61