Potatoes with Fenugreek Leaves

Fenugreek leaves, also known as methi, are commonly used in Indian cuisine for their distinct flavor and health benefits. They are rich in vitamins, minerals, and antioxidants.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Potatoes with Fenugreek Leaves

Cooking Method: Boiling, Sautéing Cuisine: Indian Courses: Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 100 gram Fenugreek Leaves
• 1 medium Onion
• 1 medium Tomato
• 2 clove Garlic
• 1 inch Ginger
• 2 piece Green Chili
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Salt
• 2 tablespoon Oil
• 1 cup Water

Instructions

1. Boil the potatoes until tender, then peel and cut into cubes.
2. Heat oil in a pan and sauté onions, garlic, ginger, and green chilies until golden brown.
3. Add tomatoes and cook until they become soft.
4. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
5. Add fenugreek leaves and cook for a minute.
6. Add the boiled potatoes and mix gently.
7. Add water, cover the pan, and let it simmer for 10 minutes.
8. Remove from heat and let it rest for 5 minutes.
9. Serve hot with roti or rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

Sugars 2g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.