Aloo Subzi (Potatoes with Ground Fenugreek)

I was very happy with how this curry came out. Possibly not the healthiest of choices with the large amount of oil, but a nice once-in-a-while treat.

Aloo Subzi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/4 c. oil
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1 tsp. coarse sea salt
• 1 tsp. cumin seeds, ground
• 1 tsp. fenugreek seeds, ground
• 1/4 tsp. ground turmeric
• 3 fresh Thai chilies, chopped
• 450g russet (or other floury) potatoes, cut into 1cm cubes
• 1/2 c. water
• 1/4 c. chopped fresh cilantro
• 15-20 fresh or frozen curry leaves

Directions

1. Heat oil over medium-high heat.
2. Add mustard seeds, cover, and cook until they stop popping (30-60 seconds).
3. Add the onion, salt, cumin, fenugreek, turmeric, and chilies and stir-fry until onion is translucent (~2 minutes).
4. Add the potatoes, water, cilantro, and curry leaves and reduce heat to medium-low.
5. Cook, covered, stirring occasionally, until potatoes are tender (~8 minutes).
6. Serve as is or with pooris, thinly sliced fresh chilies and/or red onion, and an extra sprinkle of coarse sea salt.