Nettle Aloo - Testing

http://justcookit.blogspot.com/2010/04/two-more-ways-with-nettles.html

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...

2 - A bit bland actually. The fenugreek smells amazing, which is why it was a bit shocking that there was not much flavor. 

2 tsps methi (fenugreek seeds) (toast and grind before using)

215g/8oz nettles

2-3 potatoes (16oz/430gr) 1/4 inch cubes 
Splash mild vegetable oil

1 tsp black/brown mustard seeds
2 tsps black onion seeds
1 large onion (10oz/285gr) finely chopped

3 cloves garlic, finely chopped
Salt and pepper

1. Dry roast the fenugreek seeds in a dry pan, allow to cool, and then grind to a powder.
2. Blanch the nettles in boiling water then drain in a colander. Finely chop them and set them aside.
3. Boil the potatoes in salted water until just shy of being cooked. Start checking at 7 minutes - the potatoes should be just underdone. Strain in a colander and dry on a clean kitchen towel. Excess moisture may cause steam that weakens the spice flavors.
4. Heat the oil and add the mustard seeds. When they start to pop, add the onion seeds and cook about a minute. 
5. Lower the heat then add the onion and cook until it softens. 
6. Add the garlic and powdered toasted fenugreek, cook for a minute, then add the potatoes. 
7. Cook until the potatoes begin to colour, leaving them undisturbed for a minute or two per side, and are soft throughout then add the chopped nettles. 
8. Let down with a little water if necessary, scraping up the bottom. Season and serve with a bean dal, and other curries if you desire. Squeeze lemon on top.