Ingredients with Measurements:
- 1 lb. fern, washed and chopped
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. salt
- 2 tbsp. vegetable oil
- 1 cup water
- 1 tbsp. lemon juice
- Fresh cilantro leaves, chopped (for garnish)
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board and knife
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the cumin seeds and fry for 30 seconds or until fragrant.
3. Add the chopped onion and sauté until it turns golden brown.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the diced potatoes and stir well to coat them with the spices.
6. Add the coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine.
7. Add the chopped fern and stir well to combine.
8. Pour in 1 cup of water and bring to a boil.
9. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes or until the potatoes are tender.
10. Stir in the lemon juice and garnish with chopped cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for frying and simmering
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 28g
Protein: 4g
Fiber: 5g
Sodium: 600mg
Substitutions for ingredients:
- Fern can be substituted with spinach or kale.
- Potatoes can be substituted with sweet potatoes or yams.
- Vegetable oil can be substituted with coconut oil or ghee.
Variations:
- Add 1 cup of diced tomatoes for a tangy flavor.
- Add 1 cup of chickpeas or lentils for extra protein.
- Add 1 cup of coconut milk for a creamy texture.
Tips and Tricks:
- Make sure to wash the fern thoroughly to remove any dirt or debris.
- Cut the potatoes into small pieces for faster cooking.
- Adjust the amount of red chili powder according to your spice preference.
Storage Instructions:
Refrigerate the leftover curry in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the fern and potato curry in a large serving bowl and garnish with chopped cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a side salad or roasted vegetables.
Suggested Side Dishes:
- Cucumber and tomato salad
- Roasted cauliflower
- Grilled eggplant
Troubleshooting Advice:
- If the curry is too thick, add more water to thin it out.
- If the potatoes are not cooked through, simmer for a few more minutes until tender.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Fern and potato curry is a traditional dish from the Indian state of Assam, where ferns are a popular ingredient in many dishes.
Flavor Profiles:
This curry has a spicy and earthy flavor with a hint of tanginess from the lemon juice.
Serving Suggestions:
Serve this curry as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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