Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sweet potato with fenugreek leaves (methi sakarakandi sabzi). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Sweet Potato with Fenugreek Leaves (Methi Sakarakandi Sabzi) is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Sweet Potato with Fenugreek Leaves (Methi Sakarakandi Sabzi) is something that I’ve loved my entire life. They’re fine and they look wonderful.
The Sweet Potato with Fenugreek Leaves is a nutritious combination of two superfoods. Sweet potato is a good substitute for potatoes. They are an excellent source of vitamin A (in the form of beta-carotene). To begin making the Sweet Potato & Fenugreek Leaves Sabzi Recipe, we will heat a kadai with oil, add cumin seeds and allow it to splutter for few seconds.
To get started with this recipe, we have to prepare a few ingredients. You can cook sweet potato with fenugreek leaves (methi sakarakandi sabzi) using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato with Fenugreek Leaves (Methi Sakarakandi Sabzi):
- Prepare 250 gms Fenugreek Leaves
- Take 3 Sweet potato medium size
- Prepare 4 Finely chopped garlic
- Make ready 2 Finely chopped green chilli
- Take 1 tbsp Mustard oil
- Prepare 1 tsp Cumin
- Get 1/2 Juice of lemon
- Prepare 1 tsp Kitchen King Masala
- Prepare 1/2 tsp Turmeric
- Prepare 1 tsp Coriander powder
- Prepare to taste Salt
- Get 1/4 cup Pomegranate for garnishing
In the ancient medicine systems in India and China, Fenugreek is used to improve metabolism in addition to using it to regulate blood sugar levels. As soon as the cumin seeds begin to splutter, add the diced sweet potatoes and salt. Add the dried fenugreek leaves and mix well. So now-a-days I add potato in the sabzi, and Devansh and I both like the taste.
Steps to make Sweet Potato with Fenugreek Leaves (Methi Sakarakandi Sabzi):
- Boil one cup of water and add chopped methi leaves with little salt. Boil water for 10 minutes on a medium-high flame. - After 10 minutes switch off the gas and drain the water. Keep boiled methi leaves in a colander and keep it aside. - Peel the sweet potatoes and cut them into cubes. Boil 1 cup of water in a pan and add sweet potato cubes and cook for 8 minutes on high flame. After 8 minutes strain potato and keep them aside. (Do not overcook the sweet potatoes)
- Heat the mustard oil in a deep non-stick pan, add the cumin seeds and when the seeds crackle, add the garlic, chopped green chilies. Saute on a medium flame for 30 seconds. - Add all spices and boiled sweet potatoes. Mix gently and cook on a medium flame for 5 minutes while stirring occasionally.
- Now add boiled and chopped fenugreek leaves. Mix well and cooks on a medium flame for 5 minutes while stirring occasionally. - Switch off the flame and add lemon juice. Mix them well. - Garnish with Pomegranate and serve hot with chapati or paratha.
Add the dried fenugreek leaves and mix well. So now-a-days I add potato in the sabzi, and Devansh and I both like the taste. Poatao along with grated coconut helps tone down the bitter taste of the baby methi. Now methi or fenugreek may be bitter but it provides several health benefits and must be a part of our regular diet. Like most leafy vegetables, this one too is a good source of iron.
So that’s going to wrap this up with this special food sweet potato with fenugreek leaves (methi sakarakandi sabzi) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
