This combination of potatoes and tender fenugreek greens is just like a pair of siblings. Different, but perfect together!

• Ingredients:

• 3 tbsp (45 mL) Vegetable Oil
• 1 tsp (5 mL) fenugreek seeds
• 2 dry red chilies, whole
• 1½ tsp (7 mL) garlic, minced
• 1 tsp (5 mL) turmeric powder
• 4 medium (1½ lbs/680 grams) potatoes, peeled and cut into 1” (2.5 cm) pieces
• 2 cups (500 mL) frozen fenugreek leaves, thawed, excess liquid squeezed
• Salt to taste

• Method:

• Heat oil in a thick bottom pan with wide opening. Add fenugreek seeds, dry red chilies and garlic. As they sizzle and garlic turns golden brown, add turmeric. Stir.
• Add potatoes. Stir to coat potatoes with oil. Cover with lid.
• Cook covered on medium heat for 6-8 minutes, stirring occasionally until sides turn golden brown.
• Add fenugreek leaves. Stir well and cover. Cook for 10 more minutes.
• Uncover. Add salt. Cook for 8-10 minutes on medium, stirring every 2-3 minutes or until potatoes are cooked through.
• Serve hot with roti, paratha or poori.

• Tip:

• To make it a richer dish, cook potatoes and fenugreek greens in a spicy curry paste. Add some cream for a royal touch.

• ©/® Smucker Foods of Canada Corp. or its affiliates.