Potato Leek Subzi with fennel and mustard seeds

Potato Leet Subzi in a white bowl on a wooden work surface

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5 from 2 votes

Potato Leek Subzi with fennel and mustard seeds

Potato leek stir fry with Indian spice. Easy side. Vegan glutenfree soyfree recipe

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Glutenfree, Indian, Vegan

Keyword: Indian side dish, potato and leek, vegetable side dish

Servings: servings

Author: Vegan Richa

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

US Customary - Metric

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

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