Potato stew with libeh & zhoug (Saltah) from Curry Everyday: Over 100 Simple Vegetarian Recipes from Jaipur to Japan (page 248) by Atul Kochhar

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Notes about this recipe

  • Eat Your Books

    Can substitute coriander leaves for parsley. You may use the Vegetable stock recipe on p. 282.

  • London_Mummy on January 08, 2026

    This was a very unusual dish to me. In particular, the hilbeh sauce, made from fenugreek soaked overnight, was not to my taste, although I ate it. Maybe it is an acquired taste, because we felt the same about Georgina Hayden's Hilbeh Cake recipe, which I made last year. The soaked fenugreek tastes different from when you fry the fenugreek as part of a spice mix, as in Indian dishes. Without the sauces, however, the potato stew is too bland. I used Waitrose readymade zhoug, which is very tasty. If I made this again, I would not bother making the hilbeh sauce, now that my curiosity about it has been satisfied.

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