1 - Generally good. I need to figure out how to use the fenugreek, because they just come out as slightly rubbery little nubs. I want to find the article from that chef at that place who describes something about soaking then roasting the little seeds before using them. And I had not great potatoes to go with, they were grainy and just fell apart. Otherwise, it was good...
1 large white onion, finely chopped
3 cloves garlic, finely chopped
1 tsp black/brown mustard seeds
Splash mild vegetable oil
2 tsps black onion seeds
2 tsps methi (fenugreek seeds) (toast and grind before using)
Salt and pepper
2-3 potatoes, medium, 1/4 inch cubes
8-10 oz Nettles
1 large white onion, finely chopped
3 cloves garlic, finely chopped
1 tsp black/brown mustard seeds
Splash mild vegetable oil
2 tsps black onion seeds
2 tsps methi (fenugreek seeds) (toast and grind before using)
Salt and pepper
2-3 potatoes, medium, 1/4 inch cubes
8-10 oz Nettles
- Dry roast the fenugreek seeds in a dry pan before grinding.
- Blanch the nettles in boiling water then drain in a colander. Finely chop them and set them aside.
- Boil the potatoes in salted water until just shy of being cooked. About 10 minutes.
- Fry the spices in oil, lower the heat then add the onion and cook until it softens. Add the garlic then the potatoes. Cook until they begin to colour and are soft throughout then add the chopped nettles. Let down with a little water if necessary, season and serve with whichever curries you desire.
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