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Potato Leek Subzi with fennel and mustard seeds. Potato leek stir fry with Indian spice. Easy side. Vegan glutenfree soyfree recipe
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Meatless Mondays with a quick side subzi(dry vegetable stir fry), using local and in season veggies. Leek and other root veggies are still abundantly available right now. So why not use them in other things apart from soups (Carrot Leek Celery potato soup) Leek when roasted to golden, give this salty garlicky flavor to the dish, which means you can easily eliminate the garlic!
Seattle is finally getting sunny and that means hubbs goes and ends up buying a second hand GSXR after riding it once and since he did not take wife along to play the bad cop, ends up not haggling much for the price! He is now seen riding around Seattle in improper bike gear, with a teethy smile on his face(if you can see it through his helmet that is)
This is one potato dish you can edit to your taste. Add ginger and garlic, add more spices, and make it your own. Serve hot as a side. These will go well with any meal, or as a side in an Indian meal with Daal and flat bread, or with some Dosa(lentil rice crepe) and Pigeon Pea Sambhar soup. More potatoes!…
Potatoes with whole Indian spices. tried and tested by many,
How do you like your potatoes!
Potato Leek Subzi with fennel and mustard seeds
Potato leek stir fry with Indian spice. Easy side. Vegan glutenfree soyfree recipe
Ingredients
- 2 teaspoons safflower 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 medium potatoes chopped, I used red potatoes
- 1/2 cup chopped Leek, washed well
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.
Notes
Nutritional values based on one serving
Nutrition
Calories: 180kcal, Carbohydrates: 30g, Protein: 6g, Fat: 4g, Sodium: 179mg, Potassium: 919mg, Fiber: 6g, Vitamin A: 520IU, Vitamin C: 27mg, Calcium: 83mg, Iron: 7.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Whats a Monday without a message— Say No to Plastic Straws.
Ever wondered where all these plastic straws end up, How many are then thrown out each day? How much oil is procured to make just a day’s worth of disposable plastic straws? What percentage are incinerated? Landfilled? Wind up in waterways?
Plastic bags account for over ten percent of the debris found on US beaches. Plastic bottles account for 21% of all marine debris. Plastic straws.. are the most prolific debris item on US beaches amounting to 27.5% of all marine debris.
The Statistics on debris collected on beaches around the USA.
I have a fresh fennel bulb- can I sub the fennel fronds for seeds?
sure
This dish looks amazing. I love the balance of sweet and savory flavors.
I am featuring this delicious savory dish tomorrow on Allergy-Free Wednesdays 🙂
I *heart* potatoes! So when I see a recipe with potatoes, it pretty much automatically goes into my “Must-try” cookbook! 🙂
Wondering how the fennel tastes in this recipe… I’m curious why you chose the fennel instead of cumin seeds?? Thanks for sharing this lovely potato (how i love you potatoes… :)) recipe at Sugar Free Sunday!
Thank you Sonia! I love fennel with potatoes.. it makes them feel like samosa filling:) and with the salty leek the fennel balances it with the sweetness!
I love this simple stir fry. Never tried leeks though…would love to try it with leeks.
Love the idea of leeks here. Maybe I can replace scallions with leeks next time I make some.
Another tasty side! Thanks Richa for sharing with us on AFW again!
That looks easy, simple and delicious!
this sounds like a seriously delicious potato dish! definitely bookmarking it!
You always inspire me to be more daring with spices – I can almost feel all the warmth from the spice combination you have going here!
I love my reusable straws….and my cardboard ones too, I had no clue reusable straws are such a problem for the enviroment- thanks for sharing!
There are just 2 main spices:) you should try them! There are cardboard straws? i dint know that!:)