Fenugreek Potato Pulau

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Mysore Style CookingIn Indian cooking fenugreek is used either as the dry seeds or the fresh leaves and is used as a cooling agent for the body. The cooling effect works very fast and the slightly bitter taste goes well with potatoes.

  • Yield: 4 Servings


  • 1 bunch fenugreek leaves, chopped
  • 4 potatoes, chopped into 2½ cm (1 in) cubes
  • 1 cup tomatoes, chopped
  • salt to taste
  • 17 fl oz (500 ml) water
  • 8 oz (250 g) basmatirice, washed
Ingredients for Ground Paste
  • 2 Tbs coconut, grated
  • 2½ em (1 in) piece ginger, grated
  • ½ tsp red chilli powder
  • 2 cloves
  • 4 cinnamon sticks, crushed
  • ¼ tsp cumin seeds
  • ¼ tsp black pepper
  • 6 coriander stalks and leaves, chopped
  • 6 Tbs oil
  • 4 bay leaves
  • 4 marathi moggu (optional)
How to Make It
  1. Grind the eight ingredients for the paste until smooth. Set aside.
  2. To make the tempering heat the oil in a heavy-bottomed pot or pressure cooker. Add the bay leaves and marathi moggu and fry for a few seconds.
  3. Add the fenugreek leaves and fry until they become crunchy. Add the potatoes, and then add the ground paste, tomatoes and salt. Fry, stirring, for a few minutes until potatoes begin to brown.
  4. Add the water, and when it starts to boil add the basmati rice. Mix well, reduce the heat and cover with the lid. Cook for 20-30 minutes in a pot or 5-7 minutes in a pressure cooker.
  5. Serve hot with coconut chutney.

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