Let Us Make Delicious Potato And Fenugreek Leaves Dry Curry
- 2 cups potato, boiled, mashed
- 1 cup fenugreek leaves, chopped
- 1 1/2 inch ginger, finely chopped
- 2 green chilli, slit and cut lengthwise
- 4 garlic cloves, finely chopped
- 1/2 teaspoon turmeric powder
- 1 pinch garam masala powder, optional
- salt, to taste
- 1/2 teaspoon lemon juice, you can substitute it with amchur powder
- 1/2 teaspoon cumin seeds, optional
- 2-3 teaspoons oil
- Wash potatoes. Boil them. If the skin is not clear, remove it. Otherwise mash the potatoes with skin. Keep aside.
- Remove fenugreek leaves from the stem. Wash it. Pat dry it with a cloth. Chop it just at the time of cooking. Don't keep it ready well in advance. It may give out more bitter taste due to this.
- Heat oil in a pan. Add cumin seeds. Let it crackle. Throw chopped ginger, garlic and green chilli. Saute for 1 minute.
- Add chopped fenugreek leaves. Saute till the water evaporates from it. It may take about 4-5 minutes in low flame.
- Add mashed potatoes. Throw salt, turmeric powder, garam masala powder(optional-I didn't use) and lemon juice. Mix well. Let the pan be on very low heat for 1 minute. This stage is just to make the vegetables absorb the masala and flavors.
- Remove on a serving bowl. This is a less spicy and dry curry, goes well with flat bread.
- You can use it as a stuffing for bread sandwitch.
One more version of making the same curry
In this version, instead of boiled and mashed potato, I used de-skinned tiny, raw potato cubes. After frying cumin, ginger, garlic and green chili, I added the potato cubes and cooked for about 10 minutes on low fire. Then I added fenugreek leaves. The rest of the procedure remains same as guided above.
- Potato and fenugreek leaf curry is less spicy because it is spiced with natural flavors of ginger and garlic. Adding garam masala is not a must.
- Chop fenugreek leaves at the time of cooking. Don't keep the chopped leaves for a long time. They will become bitter.
- Fenugreek leaf has a natural bitterness. Don't use a large number of leaves.
- This curry is a side dish for any meal. Any health-conscious person will like this curry because it is healthy and tasty.
Health Benefits of Eating Potato
- Potato is an edible plant tuber originally cultivated in the Andes region of South America. Now, it is one of the most sought-after vegetables in the whole world. It is a staple food in many countries. Any dish made of potato turns out very delicious.
- Earlier, the potato was considered as a poisonous and less healthy vegetable because it belonged to the nightshade family. Later, it was proved by the nutritionists that eating potato has numerous health benefits and it is not poisonous. It has nutrients like vitamins, minerals, and phytochemicals.
Eating potato with skin is the best way to consume it. Even the skin contains fiber and other helpful nutrients.
- Calcium, magnesium, iron, and zinc in potato help in bone mineralization and in maintaining good bone structure.
- The rich fiber content in potato reduces the risk of heart diseases, lowers cholesterol, controls diabetes, checks obesity, etc.
- Eating potato improves skin complexion, strengthens hair, prevents constipation and reduces inflammation.
- The choline and folates in potato support in getting good sleep, muscle movements and helps in transmitting nerve impulses. It has abundant antioxidants that help in neutralizing the effects of free radicals in the body. Potato helps in keeping good eye health.
- Potato is a storehouse of nutrients. I recommend making use of this humble vegetable in your daily meals. The only bad effect I observed in eating more potatoes is that it produces gas in the stomach. So, I recommend you to use ginger and garlic with it to check the gas activity.
Nutritional Benefits Of Fenugreek Leaves
- Fenugreek is a medicinal herb rich in iron, calcium, phosphorus and vitamin C. The best way of cooking to retain the maximum nutrients is, to steam fenugreek leaves. Dried fenugreek leaves have protein content which can be equal to pulses.
- people consume fenugreek sprouts daily to keep diabetes in control. It helps in lowering the cholesterol level.
- Fenugreek leaves contain abundant fiber which is helpful for weight loss. It also prevents constipation, eases bowel movement.
- Consumption of 1 tsp of fenugreek seed reduces heart burn.
- I have seen people eating a spoon of fenugreek to control indigestion problem and to cure stomach disorder.
- It has a nutrient called diosgenin which is good for nursing mothers. Regular consumption of fenugreek helps in increasing breast milk production.
- It has estrogen like property that helps increasing breast size.
Since olden days, people were knowing the benefits of using fenugreek leaves, hence, it was a part of their diet. In our households, we use it regularly as a spice. Fenugreek leaves paste is used as a shampoo for hair wash. The same paste can be applied as a face pack, to clear the skin blemishes. Benefits are numerous, it is a natural medicine.
Other Similar Recipes
- Vegan Recipes: Tomato and Capsicum Dry Curry
Tomato and capsicum curry can be made in a jiffy, with a few ingredients and very less time! Try out this tangy, healthy, and colorful curry for a change. Enjoy eating the curry with any breads .
- Healthy Recipes: Potato, Tomato, And Capsicum Spicy Dry Curry Recipe
Bored of making a curry that is lengthy? Follow this easy recipe for making a delicious vegan curry in less time! I used potato, tomato, capsicum, and some spice powders in this recipe. Try it!
- Making Bell Pepper Dry Curry
Bell pepper is a healthy and tasty vegetable that I always want to add to a curry. It adds a crunchiness and unique flavor that makes the curry delicious.
Potato and Fenugreek Leaves Curry: Nutritional Information
|Serving size: 187.2 g|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 1 g||5%|
|Carbohydrates 15 g||5%|
|Fiber 2 g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|