Tender Potatoes with Ground Fenugreek

Aloo Subzi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Here’s a curry with an unusual base for its sauce: oil. A larger-than-usual amount of oil and briefly stir-fried onion yield a thick curry that enhances the potato’s succulence. I love this dish even when it’s served at room temperature. It’s especially delicious when taken along for a picnic, with a stack of pooris and a dish of fresh chile slivers with thinly sliced raw onions sprinkled with coarse sea salt.