‘No one who cooks, ever cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past…’
This is a collaboration between granny and me. She used to make this dish when I was a child. The only switch I made was to sub in sweet potatoes for regular to boost the antioxidant and nutritional benefits.
Potatoes and fenugreek are a great combination as the fenugreek helps break down the carbohydrates and releases them slower into the bloodstream, make this a great potato dish for anyone with blood sugar issues. I did a series on Instagram this week, on the medicinal benefits of Fenugreek (see below). If you are interested in more fenugreek recipes, feel free to pop over or email me.
Ingredients
- 1 tbsp coconut oil
- 1 tsp salt
- ½ tsp chili powder
- ¼ tsp hing/asafoetida (optional)
- ¼ tsp. crushed fenugreek seeds (slightly crushed)
- 1 tsp. mustard seeds
- 1 cup frozen methi/fenugreek leaves
- 1 sweet potato, cut into 1×1 inch pieces
Method
- Add the oil to the pan on a medium heat, add the mustard seeds, hing and fenugreek seeds. When they start to sizzle, add the sweet potatoes and cover with the oil and spices. Cover and let cook till semi soft, c. 5-7 minutes, add a little water if it’s starting to stick to the pan. Add the chili powder and salt, stir. Add the fenugreek, stir and allow to cook all together until the potatoes are cooked through.
