Potatoes and peas with fenugreek

Name: Potatoes and peas with fenugreek
Cuisine: India
Ingredients: 1 tsp crushed dried fenugreek; 1 tbsp toasted sesame seeds; 1 tbsp chopped coriander leaves; 1 large potato, in 5mm dice; salt; 1/4 tsp turmeric; 75 g frozen peas; 1-2 tbsp vegetable oil; 1 tsp cumin seeds; 1 green chilli, finely chopped

Preparation info

Serves
2-3
as a side dish

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

Fenugreek has a very distinct flavour. The leaves are used as a herb and the seeds as a spice. The leaves can be fresh or dried and they are very bitter. If you use fresh leaves, you should blanch them first, to remove some of that bitterness. Dried fenugreek is quite strong. Both intensify sauces beautifully.

Ingredients

1-2 tbsp vegetable oil
1 tsp cumin seeds
1 green chill

Asia
India
Side dish
Vegan
Gluten-free

Method

Heat the oil in a frying pan which has a lid over a medium-high heat and add the cumin seeds. Once they crackle, add the chilli and stir-fry for a few seconds. Add the potato, salt and turmeric. Sprinkle over 4 tbsp of water, cover, and steam for three to four minutes, until just cooked. Uncover and