Methi Sprouts With Potato Recipe

Recipe By Slurrp

Methi sprouts with potato is a nutritious and flavorful dish made with fenugreek sprouts and potatoes. Fenugreek sprouts are rich in vitamins, minerals, and antioxidants, while potatoes add a creamy texture to the dish. This recipe is easy to make and can be enjoyed as a side dish or a light meal. The combination of methi sprouts and potatoes creates a delicious and healthy dish that is perfect for any time of the day.

4.6
29 Rating -
Rate
Vegdiet
2 day 12hr 12minstotal
2 day 12hr Prep
12minsCook
2 day 12hr 12m.total
2 day 12hr Prep
12m.Cook
Methi Sprouts With Potato
plan
Bookmark

ingredients serve

Ingredients for Methi Sprouts With Potato Recipe

  • 1/4 cup Fenugreek Seeds
  • 1/2 Medium Sized Potatoes
  • 1/4 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 Medium Sized Onion, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • as needed Fresh Coriander Leaves For Garnish

Directions: Methi Sprouts With Potato Recipe

Cooking Directions

  • STEP 1.Wash and soak fenugreek seeds overnight. Drain the water and tie them in a muslin cloth to sprout.
  • STEP 2.Boil the potatoes until they are tender. Peel and dice them into small cubes.
  • STEP 3.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
  • STEP 4.Add ginger-garlic paste and saut茅 for a minute. Then add turmeric powder, red chili powder, and coriander powder. Mix well.
  • STEP 5.Add the sprouted fenugreek seeds and diced potatoes. Cook for 5-7 minutes, stirring occasionally.
  • STEP 6.Add salt and a little water if needed. Cover and cook for another 5 minutes until the flavors are well combined.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

  • Make sure to soak the fenugreek seeds overnight to ensure proper sprouting.
  • You can adjust the spice level according to your taste by adding more or less chili powder.
  • Serve the dish immediately to enjoy the flavors and textures at their best.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the dish in a pan or microwave before serving.
  • Serve methi sprouts with potato as a side dish with roti, paratha, or rice.
Nutrition
value
283
calories per serving
8 g Fat21 g Protein23 g Carbs38 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    21g
  • Carbs
    23g
  • Fiber
    38g

MacroNutrients

  • Carbs
    23g
  • Protein
    21g
  • Fiber
    38g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    128mg
  • Iron
    7mg
  • Vitamin A
    110mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    36mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    160mg
  • Manganese
    1mg
  • Phosphorus
    379mg
  • Selenium
    8mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp