Kids nowadays are very picky about their vegetables. I try to include spinach atleast once a week in our diet. Making spinach with potatoes makes it more appealing to the kids. Fenugreek gives this dish the perfect aroma and adds its nutritional properties to this healthy recipe.
Spinach is rich in iron. Iron plays a vital function in helping our red blood cells transport oxygen more efficiently around the body. It is also an excellent source of vitamin K, vitamin A, vitamin C, vitamin B2, folic acid as well as manganese and magnesium.
Select the dark green leaves as they contain high levels of carotenoids which serve as anti inflammatory and anti cancerous.
Use high portions of spinach as they tend to shrink due to their high water content after being cooked.
It is recommended for people with iron deficiency anaemia and pregnant ladies.
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Now, something about our next magic ingredient. Fenugreek also called greek hay, its seeds and leaves are used as culinary spice. They are high in protein, vitamin C, niacin, potassium and diosgenin. It reduces cholesterol level and is beneficial for diabetics.
First, we will thinly slice the onion. Pour oil in a pot, sauté the onion till they are transparent on medium heat.
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Add garlic, tomatoes, spices and salt.
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Pour half glass of water. Stir and add potatoes.
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Chop your spinach leaves finely without the stems. Mix in the pot.
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Cover the lid and leave for 10 minutes. Add the dried fenugreek leaves. If you have the fresh leaves you can add it with the spinach. If you feel the curry is getting dry add another quarter glass of water. Cook for another 5 minutes.
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You don't want to over cook the spinach and lose the nutrients.
Serve hot with bread/ roti and fresh salad. Enjoy!
Ingredients
- 1 onion thinly sliced
- 1 tomato chopped
- 2 garlic pods chopped
- 2 bunch spinach/ 4 cups chopped spinach
- 2 medium potatoes cut in small cubes
- 1 tsp red chilli powder
- 1 tsp cumin seeds
- 1 tsp corriander powder
- 1 tsp turmeric powder
- 1 tbsp dried fenugreek (methi) leaves/ 2 cups fresh fenugreek leaves
- 1 1/2 tsp salt
- 4 tbsp oil
- water
Directions
- 1In a pot, add oil and onion on medium heat. Saute till they become transparent. Add garlic, tomatoes and spices.
- 2Pour half glass of water and potatoes. Cover the lid and let it cook. Meanwhile chop your spinach without the stems. Add in the spinach. Let it cook for 10 minutes with occasional stiring.
- 3Add in the dried fenugreek leaves, cook for another 5 minutes. Pour another quarter cup of water if the curry looks dry. Check if the potatoes are thoroughly cooked.
- 4Serve hot with bread/roti and fresh salad. Enjoy!
