Potato with fenugreek and spinach

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.

Ingredients

• 20 g(1 cup) dried fenugreek leaves (see Note)
• vegetable oil, to deep-fry
• 1 kgwaxy potatoes, cut into 2 cm pieces
• 60 ml(¼ cup) mustard oil
• 1onion, chopped
• 1garlic clove, finely chopped
• 1 tbspfinely chopped ginger
• 1½ tspcumin seeds
• ½ tspground turmeric
• ¼ tspraw sugar
• 350 gEnglish spinach, trimmed, blanched in boiling salted water, refreshed, roughly chopped

Instructions

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.

Note
• Dried fenugreek leaves are available from Earth Espice  shops