Small potatoes with fenugreek

Ingredients for 4 servings:

• 1 kg potatoes, very small, preferably new harvest
• 1 bunch of fenugreek, pluck the leaves, wash thoroughly and chop
• 8 tbsp ghee
• 1 tsp black pepper, freshly ground
• 1 tsp garam masala
• 3 tsp lemon juice
• n. B. Salt, coarse

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Meethi Aloo

Wash the potatoes thoroughly. Melt 4 tablespoons of ghee in a pan and fry the potatoes over medium heat until they begin to shrivel and take on some color. Then add the chopped fenugreek leaves and continue to fry until they collapse. Add the ground pepper and the remaining ghee, reduce the heat, and continue to simmer, covered, until the potatoes are tender. The fenugreek usually releases enough liquid to cook, but if it’s too little, simply add a little water and stir occasionally. By the time the potatoes are cooked, most of the liquid should have evaporated. Season with garam masala, lemon juice, and salt. Increase the heat and roast the potatoes a little, adding a little more ghee if necessary. Delicious on its own with naan or pathura, or as part of a thali or meal. Tip: If you can’t find fresh fenugreek, you can also use dried kasoori meethi. In this case, you need about 5-6 tablespoons of dry leaves, then, of course, add water. I’ve added lemon juice as the acidifier; in India, they use mango powder (amchur), both of which taste very good. Amchur is available in Indian grocery stores.