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Wash the vegetables
Wash and peel the potato and chop them, wash fenugreek leaves too.
- Serving Size 1 Small Cup (100 g)
- Calories150.6 kcal
- Carbs16.6 g (66.6 kcal)
- Protein2.3 g (9.1 kcal)
- Fats8.3 g (75.0 kcal)
Potato methi curry recipe
Potato methi curry is a good source of potassium, copper, vitamin B6, and excellent source of vitamin C, vitamin E. It helps strengthen bones and improve digestion.
Cooking time: 15 minutes
Serves: 3 persons
Ingredients
Potato
250 Grams
Fenugreek leaves
50 Grams
Chillies green - all varieties
5 Grams
Cumin seeds
0.5 Grams
Turmeric powder
0.5 Tea Spoon
Mustard seeds
0.5 Tea Spoon
Rice bran oil
1 Table Spoon
Salt
0.5 Grams
Instructions
1
2
Cook the vegetables
Heat oil in a kadai, add cumin seeds, mustard seeds and let them splutter. Now add chopped potatoes ,green chilies, saute them for 5-6 minutes by adding turmeric powder and salt. Now add fenugreek leaves cook for 6-7minutes until the moisture dries up. Serve with roti or rice.
Nutrition Label
Potato methi curry
- Serving Size1 Small Cup (100 g)
- Calories150.6 kcal
- Carbs16.6 g
- Fiber2.2 g
- Sugar1.4 g
- Protein2.3 g
- Fat8.3 g
- Saturated fat1.9 g
- Mono unsaturated fat3.1 g
- Poly unsaturated fat2.8 g
- Cholesterol2.3 mg
- Sodium196.0 mg
Glycemic Index
53 Low
Low glycemic impact due to fat and fiber slowing carbohydrate absorption.
How to flatten the spike
- Add a protein source like dal, paneer, or yogurt
- The fiber content helps moderate blood sugar spikes
Compare & Substitute
| Nutrient | Potato methi curry | Fenugreek mushroom curry | Methi Khumbi Rassa | Methi koon kari |
|---|---|---|---|---|
| Calories | 150.6 kcal | 65.1 kcal | 65.1 kcal | 65.1 kcal |
| Carbs | 16.6 g | 2.2 g | 2.2 g | 2.2 g |
| Protein | 2.3 g | 2.7 g | 2.7 g | 2.7 g |
| Fat | 8.3 g | 5.1 g | 5.1 g | 5.1 g |
| Fiber | 2.2 g | 3 g | 3 g | 3 g |
| Sugar | 1.4 g | 0.3 g | 0.3 g | 0.3 g |
| Sodium | 196 mg | 105 mg | 105 mg | 105 mg |
| Cholesterol | 2.3 mg | 0 mg | 0 mg | 0 mg |
