1.7K Views 2 years ago

Methi Batākā Nu Shāk
[Vegan]

SS By: Sheil Shukla

Author Bio

Dr. Sheil Shukla is an internal medicine physician and food artist who is passionate about... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Methi Batākā Nu Shāk [Vegan]

2-4

Dairy Free

Vegan

This preparation of potatoes with methi (fenugreek leaves) comes from my mother-in-law. The aromatic and slightly bitter methi pairs perfectly with the spiced potatoes and crunchy cashews. If you can’t find methi, feel free to substitute cilantro or even spinach. Serve with Theplā or Khichadi. Recipe from Plant-Based India: Nourishing Recipes...

Recipe from Plant-Based India: Nourishing Recipes Rooted in Tradition © Dr. Sheil Shukla, 2022. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com

1 tablespoon neutral oil, such as sunflower
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
2 garlic cloves, minced (about 1 1/2 teaspoons), optional
1 teaspoon grated ginger
Pinch of asafetida, optional
2 russet potatoes, peeled if desired and cut into 3/4-inch (2 cm) chunks
1/2 teaspoon salt, plus more to taste
1/2 cup (38 g) fresh methi (fenugreek leaves), roughly chopped
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground red chili, to taste
1/4 cup (35 g) roasted cashews
Fresh lime juice, to taste

Order with Instacart Download Our App

How to Prepare Methi Batākā Nu Shāk [Vegan]

Heat the oil in a wok or wide pan over medium-high heat. Add the cumin and mustard seeds and heat until the mustard seeds begin to spatter, about 30 seconds.
Add the garlic (if using), ginger, and asafetida (if using), and continue to cook until fragrant, a few seconds longer.
Add the potatoes and salt, lower the heat slightly, and continue to cook, stirring frequently, until the potatoes start to brown, 6 to 8 minutes.
Pour in 1 cup (240 ml) water, cover, lower the heat to medium-low, and continue to cook until the potatoes are fork-tender, 8 minutes.
Remove the lid and increase the heat to medium. Add the methi, coriander, cumin, turmeric, and red chili, and stir until the methi has cooked down slightly and most of the water has evaporated, 2 to 4 minutes.
To serve, stir in the roasted cashews, adjust the salt to taste, and squeeze on the lime juice to taste.