Sharing a recipe from https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=8&cad=rja&uact=8&ved=0ahUKEwiun_eF1qXWAhXnwVQKHdTzCVIQFghFMAc&url=http%3A%2F%2Fsaasbahurasoi.com%2Fsb%2Frecipe%2Fkathiyawadi-dhaba-style-kaju-gathiya-nu-shaak-kaju-gathiya-ki-subzi-gathiya-cashew-curry%2F&usg=AFQjCNFez90_pWkRoKYfq_EfxaH_SnUu6w
The Spice Palette
The Spice Palette
Thursday, September 14, 2017
Sweet Potato Fenugreek Stir Fry with Chickpea Flour
Ingredients
4-5 tbsp - Oil
0.75 cups - Chickpea flour (Besan)
1 tsp - Cumin seeds
1 tsp - Mustard seeds
3 - Medium sweet potatoes
0.5 tsp - Turmeric
3 tbsp - Dried fenugreek leaves (Kasuri Methi)
1.5 tbsp - Minced garlic
1.5 tsp - Chilly powder
1 cup - Vegetable stock (can be replaced with water)
1 tsp - Amchur/Chaat Masala
Salt, to taste
Sugar, to taste (optional but plays off the bitter flavor emanating from the fenugreek leaves)
Instructions
Boil the sweet potatoes in water and salt. Peel them thereafter, and cut them into small cubes. Heat the oil. Crackle the cumin and the mustard seeds. Once done, add minced garlic. Once the garlic is browned, add the boiled sweet potatoes and fry them until they are soft and cooked. Add all the remaining ingredients except the stock and the chickpea flour and stir fry for a few seconds. Lastly, add the chickpea flour along with some oil/ghee (to ensure the besan cooks), slowly add the stock and turn the heat to a minimum. Cook for a few minutes with a lid on. Take it off when the besan comes off from the bottom of the cooking vessel.
Note: Sweet potatoes can be replaced with carrots and/or potatoes
4-5 tbsp - Oil
0.75 cups - Chickpea flour (Besan)
1 tsp - Cumin seeds
1 tsp - Mustard seeds
3 - Medium sweet potatoes
0.5 tsp - Turmeric
3 tbsp - Dried fenugreek leaves (Kasuri Methi)
1.5 tbsp - Minced garlic
1.5 tsp - Chilly powder
1 cup - Vegetable stock (can be replaced with water)
1 tsp - Amchur/Chaat Masala
Salt, to taste
Sugar, to taste (optional but plays off the bitter flavor emanating from the fenugreek leaves)
Instructions
Boil the sweet potatoes in water and salt. Peel them thereafter, and cut them into small cubes. Heat the oil. Crackle the cumin and the mustard seeds. Once done, add minced garlic. Once the garlic is browned, add the boiled sweet potatoes and fry them until they are soft and cooked. Add all the remaining ingredients except the stock and the chickpea flour and stir fry for a few seconds. Lastly, add the chickpea flour along with some oil/ghee (to ensure the besan cooks), slowly add the stock and turn the heat to a minimum. Cook for a few minutes with a lid on. Take it off when the besan comes off from the bottom of the cooking vessel.
Note: Sweet potatoes can be replaced with carrots and/or potatoes
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