Garden Fresh - Potato Fenugreek Fry
Healthy Tips from Dr. Mom:
Fenugreek leaves are nutritionally rich in many vitamins and minerals, but they are especially good for people with diabetes as the isoleucine in the leaves increases insulin. They also have many beauty benefits for the skin.
It was the middle of the week, and as usual it was late by the time I left work. Also, my brother said he would be driving by and wanted to spend the night with us. The question of what to make for dinner was on my mind...
Most of my vegetable plants are still settling in, but my fenugreek leaves were ready to be plucked. I instantly knew what I could whip up for dinner when I got home: my mother-in-law's potato fenugreek fry.
In one dish, I could combine fresh veggies from my garden with my brother's favorite vegetable, potatoes!
Potato Fenugreek Fry
Total Cook Time: 35 minutes
Ingredients:
6 yukon gold or red potatoes, washed and diced into cubes
2 cups fenugreek leaves, washed
1 medium onion, diced
1 teaspoon turmeric
1/2 tablespoon garam masala
1/2 tablespoon ginger-garlic paste
Chili powder, to taste
Salt, to taste
2 tablespoons oil
Pinch cumin seeds
Dried red chili, optional
Directions:
Place a saute pan on stove over high heat. Pour oil, cumin seeds, and dried red chili in pan.
Once seeds begin to pop, add onions and reduce heat to medium.
Add ginger-garlic paste and stir mixture, intermittently, until onions are soft and translucent.
Add diced potatoes and continue to stir intermittently until cooked, preventing the potato from sticking to the pan (you can add another tablespoon of oil if needed).
Add fenugreek leaves, salt, turmeric, garam masala, and chili powder.
Cook for another 5 minutes, continuing to stir, until well blended and cooked.
Serve hot with rice or bread. Enjoy!