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Potatoes with Fenugreek Leaves

 

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own
20

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

4-5 medium potatoes
any type, other than baking potatoes
1 bunch fenugreek leaves
or a small bunch spinach and dried fenugreek leaves
*
1 x mustard seeds
a few
*
1 pinch asafetida
optional
*
1 x cayenne pepper
or chili poweder
*
1 pinch turmeric
*
1 x salt
*
1 pinch sugar
*
1 x water
or vegetable broth, for sauteeing
*

Directions

Boil and cube the potatoes.

Wash the greens, shred into fine strands and set aside.

Heat a good non-stick pan and add the mustard seeds.

As soon as they start spluttering, add the asafetida, fry for a couple of seconds and then add the cayenne/chili powder and turmeric and continue sautéeing adding a bit of liquid if it sticks.

If dried fenugreek leaves are used, crush them a bit and add at this point.

Add the cubed potatoes, salt and sugar and reduce the flame to medium.

Sauté potatoes without adding any more liquid til a nice crust forms around them.

Now start adding the shredded greens, a little at a time.

Continue sautéeing until all the liquid is absorbed and the greens are a wilted.

Serve with chapatis(the types that are roasted on an open flame, called phulkas) or with steamed rice and dhal.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 1431% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 21%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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