Let Us Make Delicious Potato And Fenugreek Leaves Dry Curry
Humm..a healthy combination of potato and fenugreek leaves!! Eating this aromatic curry has numerous health benefits. Potato and fenugreek leaves dry curry is a simple, less oily dish, natural in flavor.
- 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 tsp turmeric powder
- 1 pinch garam masala powder, optional
- salt, to taste
- 1/2 tsp lemon juice, you can substitute it with amchur powder
- 1/2 tsp cumin seeds, optional
- 2-3 tsp oil
Step-By-Step Cooking Instructions With Images
- 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 curry is less hot in nature. It is spiced with natural flavors of ginger and garlic. Adding garam masala is not a must, it is purely optional.
Chop fenugreek leaves at the time of cooking. Keeping chopped leaves for a long time makes it taste bitter.
As a natural property, fenugreek leaf is slightly bitter in taste. Don't add large quantity of fenugreek leaves to avoid bitterness.
This curry is a good side dish for meals. Any health conscious person will appreciate this curry, as it is one of the healthiest foods.
Health Benefits of Eating Potato and Fenugreek Leaves Curry
Properties of Potato:
- Potato is an edible plant tuber, originally cultivated in Andes region of South America. Now, it is one of the most sought after vegetables in the whole world. It is a staple food of many countries. Any dish made of potato turns out very delicious.
- Earlier, potato was considered as a poisonous and less healthy vegetable because it belonged to night shade 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 helps in bone mineralization and in maintaining good bone structure.
- 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 inflamation.
- The choline and folates in potato supports in getting good sleep, musle movements and helps in transmitting nerve impulses. It has abundant antioxidants which 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 to make use of this humble vegetable in your daily meals. Only one bad effect I observed in eating more potato is, it produces gas in the stomach. So, I recommend you to use ginger and garlic in the cooking, 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.|