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.