PHYSICAL WELLBEING
PHYSICAL WELLBEING
view PHYSICAL WELLBEING
  • ACTIVITY
  • NUTRITION
  • SLEEP
  • HEALTHY LIVING
ACTIVITY
view ACTIVITY
NUTRITION
view NUTRITION
SLEEP
view SLEEP
HEALTHY LIVING
view HEALTHY LIVING
EMOTIONAL WELLBEING
EMOTIONAL WELLBEING
view EMOTIONAL WELLBEING
  • STRESS
  • MENTAL
  • MINDFULNESS
STRESS
view STRESS
MENTAL
view MENTAL
MINDFULNESS
view MINDFULNESS
OCCUPATIONAL WELLBEING
OCCUPATIONAL WELLBEING
view OCCUPATIONAL WELLBEING
  • WORKING ENVIRONMENT
  • EDUCATION AND DEVELOPMENT
  • FINANCES
WORKING ENVIRONMENT
view WORKING ENVIRONMENT
EDUCATION AND DEVELOPMENT
view EDUCATION AND DEVELOPMENT
FINANCES
view FINANCES
SOCIAL WELLBEING
SOCIAL WELLBEING
view SOCIAL WELLBEING
  • EMOTIONAL INTELLIGENCE
  • RELATIONSHIPS
  • COMMUNITY
EMOTIONAL INTELLIGENCE
view EMOTIONAL INTELLIGENCE
RELATIONSHIPS
view RELATIONSHIPS
COMMUNITY
view COMMUNITY
INTELLECTUAL WELLBEING
INTELLECTUAL WELLBEING
view INTELLECTUAL WELLBEING
  • COGNITIVE HEALTH
  • KNOWLEDGE
  • PERSONAL DEVELOPMENT
COGNITIVE HEALTH
view COGNITIVE HEALTH
KNOWLEDGE
view KNOWLEDGE
PERSONAL DEVELOPMENT
view PERSONAL DEVELOPMENT
ENVIRONMENTAL WELLBEING
ENVIRONMENTAL WELLBEING
view ENVIRONMENTAL WELLBEING
  • PERSONAL LIVING SPACE
  • GLOBAL IMPACT
PERSONAL LIVING SPACE
view PERSONAL LIVING SPACE
GLOBAL IMPACT
view GLOBAL IMPACT
FENUGREEK LEAVES & POTATO CURRY
17

FENUGREEK LEAVES & POTATO CURRY

NUTRITION
HEALTHY RECIPES
Oct 19, 2024

FENUGREEK LEAVES AND POTATO CURRY

Fenugreek and Potato Curry is a simple yet very delicious Indian recipe where the earthy bitterness of methi leaves is well balanced by tender potatoes. The nutritionally rich leafy green fenugreek is iron and calcium galore with many vitamins, which makes this dish not only healthy but also tasty to consume. Dust the potatoes with cumin seeds, garlic, and turmeric, followed by a light sauté, then fenugreek leaves. The resulting dish is incredibly aromatic and flavoured; even minute spices infuse it. These fenugreek leaves, along with potato curry, are good with roti/paratha or even to be had as part of a bigger meal to warm up and deepen anything you put with them. This is a very quick and easy vegetarian recipe that will surely hit weeknight dinners or lunchboxes with a burst of nutrients and wholesome flavour in each bite.

RECIPE CATEGORY

Lunch, Dinner, Side, Entrée

SERVING SIZE

1

CUISINE

Indian, South Asian

PREPARATION / TECHNIQUES

Stir-Fry, One-Pot Wonders, Quick & Easy

OCCASION / HOLIDAY

Weeknight Dinner, Family Meals, Potluck, Picnic

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Vegetarian, Gluten-Free, Low Fat, High Fibre, Quick & Easy

DISH TYPE

Vegetable Curry, Side

INGREDIENTS

  • 1 small potato, cubed
  • 30g fresh fenugreek leaves (methi)
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin seeds
  • 1 clove garlic, minced
  • 1/2 tsp oil
  • Salt, to taste

FULL NUTRITIONAL INFORMATION (PER SERVING)

  • Calories:150
  • Protein: 3g
  • Fat: 2g
  • Carbohydrates: 28g
  • Fibre: 4g
  • Sodium: 180mg

PREPARATION

  • Heat oil and cumin seeds: Start by heating oil and cumin seeds in a pan over medium flame. Add half a teaspoon of oil when hot, and add the cumin seeds. Allow them to crackle and release their fragrance for about half a minute. This contributes a nutty, earthy flavour to the dish.
  • Sauté garlic and potatoes: Add the minced garlic to the pan and sauté for about 30 seconds or until fragrant. Add the diced potatoes and toss them around for about 2-3 minutes, stirring them so as to get a golden crust on all sides. It will make the potatoes even more intense in flavour.
  • Add fenugreek leaves and spices: Add turmeric powder to the potatoes and mix. Then add fresh leaves of fenugreek and mix them. Now, it’s time to add salt. The yellow colour and warm, earthy flavour will come from turmeric, but fenugreek will introduce a slight bitterness that improves the taste.

 

  • Cook until tender: Cover the pan and lower the heat. Cook the potatoes and fenugreek gently in the pan for 5 to 7 minutes, with occasional stirring, so that the potatoes won’t stick to the pan. Take it from the heat once the potatoes become soft and well-cooked.
  • Serve: Serve the lentil leaves and potato curry hot with roti, paratha, or even rice. Such a dish can be taken as a side or even as a light main meal.

PREP TIME

10 minutes

COOKING TIME

15 minutes

TIPS

  • Fenugreek leaves can be soaked in salted water for 10 minutes to reduce their bitterness before use.
  • You can add a teaspoon of ghee towards the end of its cooking time for added richness.
  • If you like spicy dishes, add a chopped green chilli during the sautéing process.
  • In some recipes, fresh methi can be replaced with the dried version, kasuri methi. However, use less as dried fenugreek is concentrated.

VARIATIONS

  • Add tomatoes to give it a more sauce-based version of the Fenugreek leaves and potato curry.
  • For added heartiness, some can add peas or carrots along with potatoes to add some more texture and nutrients.
  • Replace the potato with a sweet potato; this will introduce some sweetness to balance out the bitterness of methi.

PREPPING AND STORAGE

  • Fridge: Store in an airtight container in the refrigerator for 2 to 3 days. Heat it in the microwave or pan and serve.
  • Freezing: Fenugreek leaves and potato curry should be used fresh but can be frozen for up to 1 month. Cool it completely before placing it in a freezer-safe container. Thaw out completely and heat up before serving.

Our Location

Studio Alpa 1-
Suite 1, 4 Arrenway Drive
Albany, Auckland
0800 BE EPIC (233 742) info@epicsocial.media

© Epic Social, 2025

Opening hours

Monday-Thursday 05:00-20:00
Friday 05:00-18:00
Saturday 07:00 -12:00
Sunday 09:30-12:00

Opening hours