Potatoes and fresh green fenugreek in tomato sauce

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I got some new baby potatoes last week at the farmer’s market so was looking forward to making my usual potato curry.  As I had also bought fresh fenugreek, I decided to add it to the potato curry to give it some flavour.

Ingredients for 2 servings:

  • 7-8 boiled baby potatoes with the skin removed
  • small bunch of fresh fenugreek ( you can substitute this with fresh spinach)
  • 2 cups of passata
  • 3-4 cloves of minced garlic
  • 2 tbls oil
  • 1tsp of cumin seeds
  • 1 tsp salt
  • 1 tsp turmeric
  • chili powder to taste
  • 1 tbls jaggery or brown sugar
  • 1 tbls lemon juice

Method:

1.  Wash and boil the potatoes and remove their skin.  Chop the potatoes into two.

2.  Pluck put the leaves from the fenugreek bunch and wash them well.  Once washed, roughly chop them.

3.  Heat a shallow frying pan and add the oil.  I used this Prestige non stick Appachatti pan which I was sent as a sample to try out.  It’s size and shape are perfect for cooking the sambharo with less oil.  It’s lid fits perfectly so  it retains all the flavours of any food you cook in this pan.

4. Once the oil gets hot, add the cumin seeds.  Once they brown, add the passata and all the spices (except the minced garlic) , including the jaggery and lemon juice and allow this to mix. P1200970 5.  Now add the fenugreek leaves and allow them to soften. P1200971 6.  Once the fenugreek is soft, add the boiled potatoes. P1200972 7.  Now add the grated garlic and mix.  Cook for 5 minutes more with the lid on. P1200973 8.  Serve the curry with nice hot chappatis.   My recipe for chappatis is here.  Making them on a Prestige non stick aluminium pan, which I was sent as a sample to try out, is so much easier to get them fluff up. P1200986 P1200987

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What do you like eating with your curries?

  • Susan P. Cooper

    Hi Mina, you had me stumped this time. Had to google Fenugreek. Not sure I can get that anywhere around me. Looks great though, As always.

    • Susan – Good point. I have changed the recipe and suggested a substitute for fenugreek. You can use spinach if fenugreek is not available.

  • SafariOnTheBlog

    Oh Lord! It looks so yummy Mina.
    Printing off this recipe as I type. I will let you know when I have tried it out.
    Wish me luck 🙂

  • I love a visit to your blog, Mina! Your photography is excellent, and you always get my taste buds pumping, and get me thinking about trying something new.

  • This looks delicious! What is passata? If I can’t find it, is there something else I can use to substitute?

  • This potato dish looks delicious. We’ve used dried fenugreek spice in the past. I’ve never seen fresh fenugreek and am not sure we can easily get here in Winnipeg. I may have to check out some speciality ethnic groceries.

  • Another one of your wonderful recipes that will be hitting my palette. Every one of your recipes I tried I’ve love. this looks delicious! Thank-you

  • Phoenicia

    It is far too early in the morning for me to be dribbling over curries! I like chapatis or rice but as I recently dropped carbs, I would go for salad.

  • Jacqueline Gum

    Looks wonderful and potatoes are among my favorite foods. Love this twist!

  • Rose M Griffith

    Some of your ingredients are new to me, but the recipe sounds delicious. I always like to try new things!

  • Hi Mina, being Dutch, I love potatoes (I think it’s in our genes) so this recipe is great for someone like me. I’ll have to try it but will use spinach – another food I love – in place of the fenugreek. I don’t think I need the chappatis though. I would fill up just on the potato dish.

  • Shobha

    Simple and delicious.. love the fenugreek flavour.

  • Sona S

    Aloo and methi in a tomato gravy sounds interesting.. Nice color and looks delicious.

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