5 from 6 votes
Potato Leek Subzi with fennel and mustard seeds
Potato leek stir fry with Indian spice. Easy side. Vegan glutenfree soyfree recipe
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
2
servings
Calories:
180 kcal
Course:
Side Dish
Cuisine:
Indian, Vegan, gluten-free
Ingredients
- 2 teaspoons safflower oil or organic canola oil
- 1/2 teaspoon red chili flakes or chopped green chili, to taste
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon Turmeric
- 2/3 teaspoon salt or to taste
- 2 potatoes I used red potatoes, medium, chopped
- 1/2 cup leek washed well, chopped
Instructions
- In a medium deep pan, add the oil and heat on medium.
- Add in the mustard seeds and let them start to sputter.
- Add in the fennel and mix for a few seconds.
- Add in the leek and cook for 2 minutes.
- Add turmeric and salt. Mix.
- Add in the potatoes and mix well to coat spices.
- Cook covered for 15-20 minutes on low heat until potatoes are well done. Stir 1-2 times in between.
- Serve hot garnished with chopped cilantro or chopped green onion. Serve as part of meal with any lentil soup(Daal), or beans curry, Indian flat bread(Roti) and salad or any indian pickle. or as a side with any meal or as is.
Cup of Yum
Notes
- Nutritional values based on one serving
Nutrition Information
Calories
180kcal
(9%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
4g
(6%)
Sodium
179mg
(7%)
Potassium
919mg
(20%)
Fiber
6g
(24%)
Vitamin A
520IU
(10%)
Vitamin C
27mg
(30%)
Calcium
83mg
(8%)
Iron
7.6mg
(42%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 180
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Sodium | 179mg | 7% |
| Potassium | 919mg | 20% |
| Fiber | 6g | 24% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 27mg | 30% |
| Calcium | 83mg | 8% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.