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Potatoes with Fresh Fenugreek

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  Corn oil 4 Tablespoon
  Onions 2 , diced
  Curry leaves 6
  Onion seeds 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  White cumin seeds 1⁄2 Teaspoon
  Dried red chilies 4
  Ginger pulp 1 Teaspoon
  Garlic pulp 1 Teaspoon
  Turmeric 1 Pinch (Large Pinch)
  Chilli powder 1 Teaspoon
  Salt 1 Teaspoon
  Potatoes 3 , peeled and diced
  Lemon juice 1 Tablespoon
  Chopped fenugreek 2 Tablespoon
  Tomatoes 1 , diced (For Garnish)

1. Heat the oil in a medium-sized haandi or saucepan and stir-fry the onions for 1 minute with the curry leaves, onion seeds, mustard seeds, cumin seeds and dried red chillies. Lower the heat and add the ginger, garlic, turmeric, chilli powder and salt and stir-fry for 2-3 minutes.
2. Add the potatoes, lemon juice and fenugreek, lower the heat further, cover the pan with a lid and cook for 7-10 minutes until the potatoes are tender.
3. Transfer to a serving dish and serve garnished with the diced tomato.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1347 Calories from Fat 611

% Daily Value*

Total Fat 69 g106.6%

Saturated Fat 6.2 g31%

Trans Fat 0.2 g

Cholesterol 1.3 mg0.4%

Sodium 2167.4 mg90.3%

Total Carbohydrates 172 g57.5%

Dietary Fiber 35.3 g141.1%

Sugars 21 g

Protein 29 g58%

Vitamin A 67.6% Vitamin C 299.3%

Calcium 25.5% Iron 103.1%

*Based on a 2000 Calorie diet

Potatoes With Fresh Fenugreek Recipe