Aloo Methi – Potato and Fenugreek

1. Take the leaves off the fenugreek, wash well and drain. Chop leaves into small pieces, place in a small bowl and set aside.

2. Peel and chop the potatoes into medium-sized cubes. Wash well and place in a saucepan. Cover with boiling water and par-boil. Place them in a bowl and set aside.

3. Peel and chop the bulb of garlic and ginger. Place them in a blender with a little water and blend to a paste.

4. Heat the oil in a medium sized saucepan. Add the onions and 2 tablespoons of the garlic ginger paste. Keep stirring until golden brown.

5. Add the tomato puree and stir for 1 minute.

6. Add the turmeric, pepper, curry powder and salt. Stir for 1 minute.

7. Add the fenugreek and mix well. Add the hot water, reduce heat, and leave to cook for 20 minutes.

8. Add the potatoes and leave to cook for a further 20 minutes.

9. Remove pan from the heat and leave to cool slightly before serving.

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