Potatoes with Fresh Fenugreek
My wife included a small crop of Fenugreek in her greenhouse this summer. There wasn’t a lot to play around with and one of the dishes I used it in was this spicy Indian potato side- dish made with the Bengali spice blend Panch Phoron…
- 1lb baby Potatoes;
- 1 bunch fresh Fenugreek;
- 1 tbsp. Panch Phoron
- 1 tbsp. Butter;
- 1 ½ tbsp. Turmeric.
- 2 tbsp. Oil;
- 1 pinch Salt.
Toss potatoes with salt and 1 tablespoon of oil. Bake on a 400 degree oven for about 20 minutes until golden.
Heat the butter and remaining oil in a moderately hot pan and add the panch phoron. When the seeds begin to pop and sputter, add the potatoes. Stir in the turmeric until the potatoes are well coated then cook until all is heated through.
Add the fenugreek and sauté until it is wilted. Serve Immediately.