Pan-Indian · Curry
Methi aloo sabzi
fenugreek leaves with potato
- Energy
- 114 kcal
- Protein
- 3.83 g
- Fibre
- 5.24 g
- Time
- 25 min
Per serving, 134 g.1 Good for lunch or dinner.
One serving gives you
- 64%of the day’s vitamin A
- 25%of the day’s folate
- 22%of the day’s calcium
- 17%of the day’s iron
Nutrition facts
One serving, 134 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy114 kcal6%
Carbohydrates
- Carbohydrate9.21 g3%
- Fibre5.24 g21%
- Soluble fibre1.69 g
Fats
- Fat6.46 g13%
- Saturated fat limit1.19 g6% of limit
- Monounsaturated fat2.93 g
- Polyunsaturated fat1.91 g
- Omega-61.61 g20%
- Omega-30.3 g30%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein3.83 g8%
- Histidine85.6 mg14%
- Isoleucine162 mg14%
- Leucine276 mg12%
- Lysine217 mg20%
- Methionine + cystine77.2 mg13%
- Phenylalanine + tyrosine342 mg41%
- Threonine175 mg42%
- Tryptophan38.3 mg18%
- Valine222 mg28%
Vitamins
- Vitamin A535 µg64%
- Vitamin B10.1 mg7%
- Vitamin B20.17 mg9%
- Vitamin B31.03 mg9%
- Vitamin B50.56 mg11%
- Vitamin B60.33 mg18%
- BiotinNot in the source data
- Folate55 µg25%
- Vitamin B120 µg0%
- Vitamin C46.4 mg71%
- Vitamin D0 µg0%
- Vitamin E1.21 mg16%
- Vitamin K334 µg607%
Minerals
- Calcium224 mg22%
- ChromiumNot in the source data
- Copper0.2 mg12%
- IodineNot in the source data
- Iron5.04 mg17%
- Magnesium66.8 mg18%
- Manganese0.86 mg22%
- MolybdenumNot in the source data
- Phosphorus66.9 mg7%
- Potassium444 mg13%
- Selenium1.5 µg4%
- Sodium limit233 mg12% of limit
- Zinc0.6 mg5%
Ingredients
Weighed raw, for one serving. Telugu name after each.
10 ingredients
- Fenugreek leaves menthikura77 g
- Potato, brown skin, big bangaladumpa45 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Chillies, green - all varieties pachi mirapakaya2 g
- Ginger, fresh allam2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Wash and chop fenugreek leaves.
- 2
Heat 5.5 g groundnut oil and add cumin seeds, broken dry red chilli and a pinch of asafoetida; let the cumin crackle.
- 3
Add diced potato and fenugreek leaves with turmeric, ginger and salt; cover and cook until both are tender.
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