[Indian] How to cook Potato with fenugreek and spinach (aloo methi palak)

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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