Using Fenugreek leaves – Aloo Gobi Methi

Fenugreek – How I use it.

I really like the slightly curryish taste of fenugreek leaves and I think they work well in both meat and vegetarian dishes.  I do tend to prefer them fresh to dried as the flavour is not as strong and the end result tastes fresher.  Here I have added them to aloo gobi, they
would work equally well added to a chicken curry or perhaps even in a dhal.

Aloo Gobi Methi (Potato and Cauliflower Curry with Fenugreek)

• 3 potatoes  cut into 1cm cubes (I used desiree in the picture but any all purpose potato will do ).  You can either peel them or leave the skin on.
• ½ cauliflower cut into florets
• 1 large onion – finely chopped
• 1cm cube ginger – finely chopped
• 3 garlic cloves – finely chopped
• 2 hot chillies – finely chopped (and some chilli powder if you want more heat)
• ½ tspn cumin seeds
• 2 tspns ground coriander
• 1.5 tspns ground cumin
• ¼ tsp turmeric
• 1 tomato – finely chopped
• ¼ tsp garam masala
• 1 bunch fenugreek leaves – leaves picked off stalks.
• Coriander to garnish
• 4 tbspns oil
• Water

Cook potato and cauliflower until just cooked.  I tend to boil the potato and steam the cauliflower.  Try not to overcook the vegetables or the curry will be mushy (actually this can taste good too so don’t despair if theygo a bit over).

Heat the oil in a large fry pan or saucepan.  Add cumin seeds stir for 30 seconds and add
the onion.  Fry at a med-low heat until the onion starts to brown.  Add the ginger and garlic and cook this mixture until golden brown.  Add chopped chillies. Stir and then add
ground coriander, ground cumin & turmeric with salt to taste (potatoes take a fair amount of salt).  Fry this mixture for a couple of minutes and add the tomatoes.  Turn up the heat to medium and fry for another couple of minutes.  Add about 125ml of water to make a sauce (you may need to add either slightly more or less water).  Simmer sauce for about 10 mins.  Stir in fenugreek leaves and potatoes and cauliflower.  Cook for a couple of
minutes.  Sprinkle with garam masala.  Cook for another minute or two. Top with chopped coriander leaves and serve with chapattis.