Recipes -


2 bunches approx (or 250g) of fresh fenugreek leaves (available from almost all Indian stores that sell fresh produce). If you can't find fresh fenugreek substitute with baby spinach.
100ml sunflower oil
2 tsp fenugreek seeds
¼ tsp asafoetida
8 cloves of garlic peeled and cut into 2mm discs
3 medium waxy potatoes peeled and diced
2 medium vine tomatoes washed and diced (keeping all the juices)
2½ tsp salt
2 tsp medium chilli powder
1½ tsp turmeric
2½ tsp ground coriander
½ tsp ground cumin

Rinse and trim the fresh fenugreek leaves, then cut in 1cm wide strips. Leave uncovered at room temperature to dry out a little. Heat the oil in a large thick frying pan for 2 minutes over a medium heat before adding the fenugreek seeds, asafoetida and garlic. Gently let them brown for 30 secs infusing the oil. Stir in the potatoes and cook covered on a medium heat for 10-12 minutes, stirring and turning them every couple of minutes.

Stir in the tomatoes, salt, chilli powder, turmeric, ground coriander and ground cumin. Add the fresh fenugreek leaves or spinach, gently stirring through and cook covered for 7 minutes, stirring occasionally as the fenugreek wilts and cooks.

Serve with rice or for brunch with a couple of fried eggs.