Preparation

20 minutes

Cooking

30 minutes

Portions

Four

Chef says

To wear gloves, or not to wear gloves? That is the question.

Tips

Tips being the operative word. Gather the tender tips of young nettles (before flowering), first 4 to 6 leaves.

By Karen, Walden Local Food

nettle aloo

Nettle aloo

Ingredients

1kg of potatoes

50g young nettle tips (de-stalked)

2 teaspoons cumin seeds

2 teaspoons mustard seeds

1 teaspoon of chilli powder, or chopped chilli (use less if you are not a fan of heat)

1 large onion (red or white), chopped

4 to 6 cloves of garlic (depending on size), chopped

250ml of vegetable stock (include the nettle cooking water)

2 teaspoons of garam masala

2 tablespoons of sunflower oil

Salt and pepper to season

dots

See also: "Nettles, a sting in the tale"

Method

  1. Peel the potatoes, cut into 3cm lumps and boil for 5 minutes
  2. Remove the nettles from their stalks and blanch for 2 minutes (keep the cooking water) then roughly chop
  3. Toast the cumin seeds for 1 minute in a hot frying pan, put to one side
  4. Heat the oil in a frying pan, cook the mustard seeds until they "pop"
  5. Add the toasted cumin and chilli, cook for 2 minutes then add the chopped onion, cooking for a further 4 minutes
  6. Then, add the garlic and cook for 2 minutes
  7. Time for the potatoes, 200ml of stock (including the nettle cooking water), garam masala and a good stir
  8. After 8 minutes of cooking, add the blanched nettles and stir, cooking for a further 3 minutes until the potatoes are tender
  9. Serve, with natural yogurt

Gather the tender tips of young nettles (before flowering), the first four to six leaves