Recipe by Elmotoo
I've had this long enough to forget where it came from. Thought I'd share....
Top Review by JustJanS
I made a half recipe of this but we two piggies ate it all. It was easy to put together and apart from about a half a teaspoon of salt and some chopped fresh coriander and a squeeze of lemon to finish it, I made it as directed. Russ loved it and wants it again really soon. I have to admit I didn't know how to treat the potatoes-did you want them cooked as whole potatoes or cut up like potatoe salad? I guessed this because it would be hard to measure 6 cups, but did wonder when you suggested in step 4 to just crush a potato to thicken the dish.
- 6 cups potatoes (avoid russet potatoes as they don't hold up well)
- 1⁄2 teaspoon fenugreek seeds
- 2 tablespoons oil
- 1 large onion, coarsely chopped
- 3 tablespoons ginger, minced
- 4 peeled garlic cloves, minced
- 1 teaspoon coriander
- 1 1⁄2 teaspoons cumin
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 2 tomatoes, coarsely chopped
- 1 -2 dried hot pepper, left whole
- water, as needed
Directions See How It's Made
- Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
- While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them.
- Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes.
- Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.