This side dish of potato and spinach is flavoured with fenugreek, as well as a variety of other spices to develop a spicy/sweet flavour profile.
- 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
- 70 g (¼ cup) Greek-style yoghurt
- ½ tsp Kashmiri chilli powder
- 1 tsp ground coriander
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place fenugreek leaves in a small bowl and cover in 250 ml (1 cup) boiling water. Soak for 10 minutes, then strain through muslin, reserving water and pulp. Set aside.
Meanwhile, to make yoghurt, combine all ingredients in a bowl and refrigerate.
Fill a large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently place potato into oil and fry for 9 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
Heat mustard oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until translucent. Add garlic, ginger and cumin and cook, stirring, for 2 minutes or until fragrant. Increase heat to high, then add potato, fenugreek pulp, turmeric and sugar and cook, stirring, for 3 minutes. Add fenugreek water with 250 ml (1 cup) water and cook for 2 minutes. Reduce heat to medium and cook for 15 minutes or until dry. Add spinach and cook, stirring, for 1 minute or until warmed. Serve with yoghurt.
• Dried fenugreek leaves are available from Indian food shops and greengrocers.
Photography Chris Chen. Styling Justine Poole.
As seen in Feast magazine, November 2014, Issue 37.