Potatoes go well with pretty much everything when it comes to Indian recipes and methi which is also known as fenugreek, is no exception. It’s such a simple stir fry where most of the flavour is from the fresh fenugreek leaves, lightly spiced and best enjoyed with flatbread such as our award winning chapatis or parathas.
4
2 tbsp cooking oil, we used mustard oil
1 tsp Shemin’s Cumin Seeds (optional)
½ tsp Shemin’s Black Mustard Seeds (optional)
½ tsp Shemin’s Fenugreek Seeds (optional)
3-4 large garlic cloves sliced
750g medium potatoes cut into bite sized cubes and parboiled
1 green chilli chopped (optional)
1½ tbsp Shemin’s Curry Powder
200g chopped tomatoes or passata
½ tsp sugar (optional)
150g fenugreek leaves, chopped
½ lime or lemon, juice of
handful of coriander leaves, chopped
Tip:
1. You can also add chopped onion at step 3 with the potato and chilli.
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