Golden Potato Discs
This is a really lovely dish that has the fresh punch of fenugreek leaves or methi (as we call it). It has a beautifully earthy flavoured sauce that's lifted with the tang from the yogurt. The thick creaminess is delicious and homely without being heavy.
For me this dish sits right in the middle of the curry sauce scale with tomato sauces at one end and creamy sauces on the other. So if like me you love both types of Indian sauces then this really is a dish you should try.
Fresh fenugreek leaves are not to be confused with the spice. The fresh green leaves have a slightly bitter taste and the dried herb is slightly milder but has an amazing aroma that's quintessentially Indian. The seeds or ground spice are more pungent and bitter in flavour. For this dish ideally you want to use fresh feungreek. This can be purchased from all Indian grocery shops, but if you can't get hold of it then use the dried Kasoori Methi instead.
I like this dish because the flavour of the methi really comes through but works beautifully with the creamy tartness of the yoghurt.
If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in.
Delicious with roti or rice.
|Typical values*||per Serving|
|of which saturates (g)||4|
|of which sugars (g)||4|