[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

• 70 g (¼ cup) Greek-style yoghurt
• ½ tsp Kashmiri chilli powder
• 1 tsp ground coriander

Directions