Fresh Fenugreek Leaves with Potatoes

Fresh Fenugreek Leaves with Potatoes

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Servings: 6
Calories: 722


  • 2.2 lb Fenugreek methi leaves, fresh, chopped
  • 1.1 lb Potatoes diced
  • 4 tbsp Ghee
  • 6 Dry red chillies sookhi lal mirch, roasted
  • 2 tsp Coriander dhaniya seeds
  • 1 tsp Cumin jeera seeds
  • 1 1/4 oz Ginger adrak, julienned
  • 1 1/4 oz Garlic lasan, julienned
  • a pinch Asafoetida hing
  • Salt to taste


  • Sprinkle a little salt over the fenugreek leaves and keep aside for half an hour.
  • Heat the ghee in a wok (kadhai); add dry red chillies, coriander seeds, cumin seeds, ginger, garlic, asafoetida, and salt. Saute for a few minutes.
  • Add potatoes and fenugreek leaves. Cook on low heat till the vegetables are tender and the mixture is dry.
  • Serve hot.
Calories: 722 kcal
Carbohydrates: 119 g
Protein: 41 g
Fat: 21g
Saturated Fat: 9 g
Cholesterol: 26 mg
Sodium: 123 mg
Potassium: 1830 mg
Fiber: 44 g
Sugar: 3 g
Vitamin A: 537 IU
Vitamin C: 88 mg
Calcium: 324 mg
Iron: 57 mg
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