The Curry of Himalayan Potatoes (tomatoes, ingredients, clove, sauce)

[nepal2014]

Curry of Himalayan Potatoes

Ingredients
6 cups potatoes (avoid russet potatoes as they don't hold up well)
1/2 teaspoon fenugreek seeds
2 tablespoons oil
1 large onion, coarsely chopped
3 tablespoons ginger, minced
4 peeled garlic cloves, minced
1 teaspoon coriander
1 1/2 teaspoons cumin
2 teaspoons curry powder
1 teaspoon turmeric
2 tomatoes, coarsely chopped
1 -2 dried hot pepper, left whole
water, as needed

Directions:


Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.

While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them.

Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes.

Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

[Cephas40]

Looks good, I'll try it later this week.

[Naturen]

Sounds like a delicious dish. Fenugreek is not one of the spices that I have on hand and probably will not purchase because I don't plan on using it for other recipes. Is there a substitute that you could recommend?