A taste of Gujarat, India with this recipe - Methi Bhaji Bataka (Curried Fresh Fenugreek and Potatoes) - from Yorkshire vegetarian Indian restaurant, Prashad. 25 minutes 4 Easy Ingredients 2 bunches (approx 250g) fresh fenugreek leaves 100ml sunflower oil 2tsp fenugreek seeds ¼ tsp asafetida 8 cloves garlic, soaked, peeled and sliced into 2mm discs 3 medium red-skinned (or other waxy) potatoes, peeled and cut into 2cm dice. 2 medium vine tomatoes, washed and cut into 2cm dice 2½ tsp salt 2tsp medium red chilli powder 1½ tsp turmeric 2½ tsp ground coriander ½ tsp ground cumin Method Rinse and trim the fresh fenugreek leaves, then cut into 1cm-wide strips. Leave uncovered at room temperature overnight to dry. Heat the oil in a large thick frying pan for two minutes over a medium heat before adding the fenugreek seeds, asafetida and garlic. Gently let it brown for 30 seconds, infusing the oil. Stir in the potatoes and cook covered on a medium heat for 10 minutes, stirring and turning them every couple of minutes. Stir in the tomatoes, salt, chilli powder, turmeric, ground coriander and ground cumin. Add the fresh fenugreek leaves, gently stir through and cook covered for seven minutes, stirring occasionally as the fenugreek wilts and cooks. About The AuthorKaushy Patel Since Kaushy and Mohan Patel opened Prashad 22 years ago serving authentic vegetarian Gujarati and South Indian food, it has grown from a small deli in Bradford to a 80+ seat restaurant, which has gained recognition from Gordon Ramsay as Finalists on Channel 4’s Ramsay’s Best Restaurant 2010. They have also been named in The Michelin Guide and The Good Food Guide as well as winning numerous awards. Let us know what you think comments
