Potato Subzi with Dried Fenugreek and Fennel

Name: Potato Subzi with Dried Fenugreek and Fennel
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 3 medium potatoes chopped into cubes; 1 inch ginger chopped; 4-5 cloves of garlic chopped; 1/2 teaspoon red pepper flakes; 1 Tablespoon canola oil; pinch of asofetida; 1/4 teaspoon Turmeric; 1/4 teaspoon mustard seeds; 1/4 teaspoon cumin seeds; 1/4 teaspoon fennel seeds; 1/4 teaspoon fenugreek seeds; 2 tablespoons crushed dried fenugreek leaves; 2 tablespoons chopped cilantro; salt to tate

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
136 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Potato Subzi with Dried Fenugreek and Fennel

Danielle Hudson

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Potato Subzi with Dried Fenugreek and Fennel. Easy recipe ready in half an hour. Serve this hot with curries or Daal soups, rotis or rice! Vegan and Gluten Free Recipe.

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Ingredients

Servings

3 medium potatoes chopped into cubes
1 inch ginger chopped
4-5 cloves of garlic chopped
1/2 teaspoon red pepper flakes (adjust quantity for the heat you want in the dish)
1 Tablespoon canola oil
pinch of asofetida (hing)
1/4 teaspoon Turmeric
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds (methi dana)
2 tablespoons crushed dried fenugreek leaves
2 tablespoons chopped cilantro
salt to tate (1/2 teaspoon or so)

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Instructions

Heat oil in a medium pan on medium heat.
Add mustard seeds and wait till they start to splutter.
add in the asofetida, cumin, fennel and fenugreek seeds and mix well for a few seconds.
Add in the red pepper flakes, ginger and garlic and mix well. Cook for a few minutes until garlic starts to turn golden
Add in the turmeric powder and potatoes and mix well.
Add in the dried fenugreek and chopped cilantro and salt and mix well.
Cover and cook on medium low heat. Stir occasionally.
Cook until potatoes are soft and well cooked from the inside (15 -20 minutes)
Serve hot with curries, rotis, rice!

Notes

Variation 1: You can eliminate the fenugreek seeds and dried fenugreek.
Variation 2: Use slit green chili instead of red pepper flakes.
Variation 3: Use butter instead of oil
Variation 4: Replace fennel seeds with whole coriander seeds!
Variation 5: Add a teaspoon of vinegar at the end just before switching off the heat.
Nutritional value is based on 1 serving

Nutrition Information

Show Details

Calories 136kcal (7%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 3g (5%) Sodium 21mg (1%) Potassium 671mg (19%) Fiber 4g (16%) Vitamin A 90IU (2%) Vitamin C 19.1mg (21%) Calcium 53mg (5%) Iron 5.6mg (31%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 136 kcal

% Daily Value*

Calories	136kcal	7%
Carbohydrates	22g	7%
Protein	4g	8%
Fat	3g	5%
Sodium	21mg	1%
Potassium	671mg	14%
Fiber	4g	16%
Vitamin A	90IU	2%
Vitamin C	19.1mg	21%
Calcium	53mg	5%
Iron	5.6mg	31%