Fresh Fenugreek Leaves with Potatoes
Ingredients
- 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
Instructions
- 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