Potato with Fenugreek

Ingredients (2 servings)

• 2 tsp. ghee
• 2-3 potatoes, peeled and diced
• 1 tsp. cumin  seeds
• 2 tsp. grated ginger
• 2-3 fresh chillies, finely chopped
• Salt
• 100ml water
• 3 tbsp. dried fenugreek leaves, rinsed and drained
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. turmeric
• 1/4 tsp. amchoor, mango powder
• Coriander leaves (optional)

Method

1. Heat the ghee in a frying pan. Add the potatoes, cumin seeds, ginger, chillies and salt and cook over a medium heat for 5 minutes.
2. Add the water to the frying pan then cover and cook over a low heat until the potatoes are almost cooked.
3. Stir in the fenugreek leaves, cumin, coriander, turmeric and amchoor and cook for a further 10 minutes.
4. Garnish with coriander leaves if desired.

The"Tonsui Dipping Bowl Stripe" used in the photograph is available instore and online.


© 2013 Setonaikai Trading