Potato Subzi with Dried Fenugreek and Fennel

5 from 4 votes

Potato Subzi with Dried Fenugreek and Fennel

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Gluten-free, Vegan

Keyword: easy indian recipe, indian potato, Indian side dish

Servings: people

Author: Vegan Richa

Ingredients

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)

US Customary - Metric

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

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