Sautéed Potatoes with Fenugreek Leaves
Sautéed Potatoes with Fenugreek Leaves
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Serves 4

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10 Minutes Prep Time

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20 Minutes Cook

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129 Calories

Quick and easy Aloo Methi Sabji (Sauteed Potatoes & Fenugreek Leaves), originates from the Punjab in India. A simple yet flavourful dish, perfect for vegetarians and vegans! Best served as a side dish with roti (Indian bread) or rice.

Ingredients

    • 600 - 850g Potatoes
    • 250g Fenugreek Leaves
Korma Curry Kit

Nutrition Facts

  • Serving Size: 1 serving (100g)

    Calories per serving: 129

    Fat: 8 g

    Carbs: 48 g

    Protein: 16 g

    Sugar: 14 g

Recipe

Step 1

Soak it!

Using our quick and easy Onion, Garlic and Ginger mix –

Soak the mix in a bowl with 100ml of water. Stir and leave to rehydrate.

If you prefer fresh –

Peel and chop 2-3 cloves of garlic and one small onion, then move onto step 2.

Step 2

Spice it!

In a bowl, combine BANG!’s spices with 50ml of water. Blend into a smooth, thick paste.

Heat a drizzle of oil in a pan and gently fry the onion mixture until fragrant. Add in the spice mixture and continue to cook until you see oils emerging from the sauce.

Step 3

Make it yours!

Make it yours!

Add the diced potato and fenugreek leaves to the pan, raising the heat for approximately 2-3 minutes. Allow the potato and fenugreek leaves to gently fry in the sauce, stirring constantly to combine.

Add up to 100ml of hot water, lower the heat, cover the pan and allow to simmer for a further 10-15 minutes until the potatoes are cooked through and the sauce has thickened.

Serve with rice, roti or naan, and enjoy!