Indian-inspired Potato Salad with warming spices, turmeric and fenugreek.
Wash and rinse the potatoes.
Wash and rinse fenugreek leaves and snip them off the stems. Chop roughly. They are fairly small to begin with.
Trim any eyes or blemishes. Leave the skin on if you like.
Cut them into bite-sized pieces and make sure the pieces are even.
Steam the potatoes in the pressure cooker or Instant Pot. I use my Instant Pot with a cup of water and the steamer insert. Set to Manual 2 mins and leave it to NPR for 5 mins.
All oil to pan and let it heat.
Add mustard seeds and wait for them to start popping in the hot oil.
Add the turmeric and toss the spices around.
Add the fenugreek leaves and toss in the hot oil. Add sesame seeds.
Add potatoes in the pan and toss gently. Try as far as possible to let the potatoes just sit. They are already steamed so you don't want them to fall apart and become mush.
Add salt and sugar and let the potatoes get some colour on them.