[Indian] How to cook Potato with fenugreek and spinach (aloo methi palak)
Ingredients
- 20 g (1 cup) dried fenugreek leaves (see Note)
- vegetable oil, to deep-fry
- 1 kg waxy potatoes, cut into 2 cm pieces
- 60 ml (¼ cup) mustard oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 1 tbsp finely chopped ginger
- 1½ tsp cumin seeds
- ½ tsp ground turmeric
- ¼ tsp raw sugar
- 350 g English spinach, trimmed, blanched in boiling salted water, refreshed, roughly chopped
Spiced yoghurt
- 70 g (¼ cup) Greek-style yoghurt
- ½ tsp Kashmiri chilli powder
- 1 tsp ground coriander
Directions