Methi-Potato Curry

This is curried potatoes and fenugreek greens. What are fenugreek greens, you might (or might not) ask? They are what you get after you plant the whole spice fenugreek, water faithfully and wait about a month. Each little yellow cube-like seed turns into a shoot about 9 inches long that has about 5 sets of what looks like 3-leafed clover. See image here. Raw, it has a powerful curry-like scent (well if you put your nose up to it). But cooked, it becomes mild and delicious!

I found out about this new cooking green (and great way to use up a whole spice that I usually take YEARS to finish since all my Indian recipes call for 1/4 tsp of it at a time) from Indira of Mahanandi. I wanted a straightforward curry recipe to serve over plain basmati rice and found this one online. Even with some substitutions (canned tomatoes instead of fresh and garam masala instead of Pav bhaji masala) the recipe turned out really really well. It was absolutely delicious. Only one thing, when I went on a strenuous bike ride the next day, I smelled this funny maple syrup/curry smell, and it turned out to be me. Hmmm... I like this enough to eat again but not to eat often. Negatives aside, fenugreek is purported to increase breast size. Now that's a plus!