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.
What baby potatoes should you use?
I always use the ones that state that the potatoes can be used for cooking and frying. Some baby potatoes are grown for salads and they remain hard when added to a curry.
What is Fenugreek?
Fenugreek is a herb and it’s seeds are often used by mums as home remedies. The fenugreek seeds are ground and added to special sweets made for nursing mums as its helps with breast milk production. New mums are also fed this curry with extra fresh fenugreek as it’s got lots of herbal goodness. They are also added to oil during the tempering of curries. More information about the goodness of fenugreek is here.
What sort of fenugreek should I use?
In this curry, I have used the fresh green fenugreek but you can also use frozen fenugreek for this recipe. When using fresh fenugreek, use all the leaves and part of the fresh stems too as they are full of flavour and goodness. If you have not used fresh fenugreek then watch this video to see how to prepare it ready to wash and use.
Ingredients for 2 servings:
- 7-8 boiled baby potatoes with the skin removed
- small bunch of fresh fenugreek ( you can substitute this with frozen fenugreek or 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
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. If you have not used fresh fenugreek then watch this video to see how to prepare it ready to wash and use.
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.
5. Now add the fenugreek leaves and allow them to soften.
6. Once the fenugreek is soft, add the boiled potatoes.
7. Now add the grated garlic and mix. Cook for 5 minutes more with the lid on.
8. Serve the curry with nice hot chappatis. My recipe for chappatis is here. Making them on a Prestige non stick aluminium pan is so much easier to get them fluff up.
What do you like eating with your curries?
You may wish to try the following recipes from my blog:
- Potatoes and fresh green fenugreek in tomato sauce
- Potato and fenugreek curry with chick pea flour (Besan vale Aloo)
- Fenugreek and fresh Aubergine curry (methi ringna nu shak)
- Aubergine, fenugreek and dumplings curry – Ringna, methi ne muthiya nu shak
- Gujarati Undhiyu with Muthias Dumplings
- Muthiya or Fenugreek Dumplings to add to Gujarati Undhiyu
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