Fenugreek

Potatoes With Fenugreek Leaves

4-5 medium sized potatoes.
A bunch of fenugreek greens OR a small bunch of spinach and dried fenugreek leaves
A few mustard seeds
A pinch of asafoetida (optional)
Cayenne/chilli powder
A pinch of turmeric
Salt
A small pinch of sugar
liquid for sauteing. (stock optional)

Method

Fenugreek leaves and seeds are two separate things. You can't really use them interchangeably; the leaves are cooked like greens and have a pleasant though bitter taste. The seeds, on the other hand, are used as a spice in curries and Indian-style pickles. For fenugreek seeds, try an Indian shop, they will definitely have them.
Boil and cut the potatoes into squares (about an inch). Wash the greens and shred into fine strands, set aside. Heat a non-stick pan and add the mustard seeds. As soon as they start spitting, add the asafetida, fry for a couple of seconds and then add the cayenne/chilli powder and turmeric and continue sauteeing adding a bit of liquid if it sticks. If dried fenugreek leaves are used, crush them a bit and add. Add the cubed potatoes, salt and sugar and reduce the flame to medium. Saute potatoes without adding any more liquid until a nice crust forms around them. Now start adding the shredded greens, a little at a time. Continue sauteeing until all the liquid is absorbed and the greens are wilted. Serve with chapatis or with steamed rice and dhal.