Wednesday, March 3, 2010
When I went to pick up my box this Saturday from Kyle (KMK Farms Kingsburg CA) he suggested that I try fenugreek, which is an herb that I have never heard of. After reading up about it online I know that it's great for nursing moms, improves digestion, helps with inflammation, and most importantly is used in Indian cuisine (thanks for that info Kyle). I decided to make an Indian inspired dinner thinking that R would return from the Bay tonight, but no hubby yet. Since C and I are fairly early eaters, we had this for dinner.
The recipe that inspired the dinner came from this blog and is called Alu Methi.
I try to be a little more creative in the kitchen when R is gone for two reasons: 1.) I've already convinced my husband that I'm a good cook and 2.) C is not all that convinced. The recipe was easy but I tweaked it by adding cumin seeds to hot oil as well as a bit of curry. I would have gone hog wild with the seasoning, but C is not a huge fan of spice. I also decided that I should practice my naan making skills and added the fenugreek to the naan as well.
Fenugreek seeds are actually used in most curry powders so the flavor is vaguely familiar and yet distinct. It was a bit overwhelming in the potatoes, so to compete with it, I wilted some kale, chard, and sorrel with some garlic and olive oil and showered them in some fresh lemon juice. The pairing was lovely.
The fenugreek shined in the naan. It helped give the naan a bit of smoky flavor that the authentic naan has, without being overpowering. I used Peter Reinhart's Crust and Crumb: Master Formulas for serious Bread Bakers naan recipe with amazing results. It was very reminiscent of Indian, but because it lacked some of the spice, could be improved upon. C and I ate well tonight.