Potato Spinach & Fenugreek Recipe – Authentic Indian Sabzi

Last Updated on 4 months by Neha Deshmukh

Potato Spinach & Fenugreek Recipe – Authentic Indian Sabzi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful potato, spinach, and fenugreek sabzi. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s a simple recipe, but packed with incredible flavor, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This sabzi is more than just a side dish; it’s a little taste of home. It’s wonderfully versatile – perfect with roti, rice, or even as a filling for parathas. Plus, it’s a fantastic way to get your greens in! The combination of potatoes, spinach, and especially the fenugreek leaves creates a unique and delicious flavor profile that’s both earthy and slightly bitter, in the best way possible.

Ingredients

Here’s what you’ll need to make this delicious sabzi:

• 1 cup boiled, cubed potato (about 2 medium potatoes)
• 4 cups chopped fenugreek leaves (methi)
• 1 cup chopped spinach
• 1 cup chopped onion
• 3 teaspoons oil
• 1 teaspoon cumin seeds
• 2 green cardamom pods
• 1 Thai green chili, finely chopped
• 1 Kashmiri red chili, finely chopped
• ½ teaspoon turmeric powder (haldi)
• 1 teaspoon coriander powder (dhaniya)
• ½ teaspoon cumin powder (jeera)
• ½ teaspoon asafoetida (hing)
• ½ teaspoon garam masala
• Salt to taste (about ¾ teaspoon)

Ingredient Notes

Let’s talk about a few key ingredients! Fenugreek (methi) leaves have a slightly bitter, almost maple-like flavor that really shines in this dish. Don’t skip them – they’re what makes this sabzi special! If you’re new to methi, start with a smaller amount and adjust to your liking.

Kashmiri red chili isn’t about the heat; it’s all about the color. It gives the sabzi a beautiful, vibrant red hue without making it overly spicy. You can find it at most Indian grocery stores.

And finally, garam masala. Please, use a good quality garam masala! It’s a blend of warming spices that really elevates the flavor. I prefer to make my own, but a good store-bought brand works too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the fenugreek. Place the chopped fenugreek leaves in a colander and sprinkle with a little salt. Let it sit for about 15 minutes, then gently squeeze out any excess water. This helps reduce the bitterness.
2. Heat the oil in a skillet or wok over medium heat. Once hot, add the cumin seeds and cardamom pods. Let them sizzle for a few seconds until the cumin seeds start to crackle – that’s when you know the oil is ready.
3. Add the chopped onions, green chili, garlic (2 cloves, finely chopped), ginger (about 1 inch, grated), and Kashmiri red chili. Sauté for about 5 minutes, or until the onions soften and turn golden brown.
4. Now, add the boiled potato cubes and turmeric powder. Cook for another 2 minutes, stirring gently to coat the potatoes with the spices.
5. Time for the greens! Add the spinach and squeezed fenugreek leaves to the skillet. Cook for about 2-3 minutes, stirring occasionally, until the greens wilt down.
6. Finally, season with salt, coriander powder, asafoetida (hing), cumin powder, and garam masala. Mix everything well and cook for another 2 minutes, allowing the flavors to meld together.
7. Remove from heat and serve hot with roti, rice, or your favorite Indian bread.

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Squeezing the water out of the fenugreek leaves is crucial for reducing bitterness.
• Adjust the amount of green chili to your spice preference.
• A pinch of asafoetida adds a lovely savory depth to the dish.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chili.
  • Medium: Use 1 green chili.
  • Hot: Add an extra green chili or a pinch of cayenne pepper.
• Regional Variations: In Punjab, you might find this sabzi made with mustard greens alongside the spinach and fenugreek. In Gujarat, a touch of sweetness from jaggery is sometimes added.
• Festival Adaptations: This sabzi is often made during Navratri as it uses ingredients allowed during the fasting period.

Serving Suggestions

This sabzi is fantastic with a simple dal and roti. It also pairs beautifully with jeera rice or a side of raita. My family loves it stuffed into parathas for a quick and satisfying meal!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to prepare fenugreek leaves for this sabzi?

Salting and squeezing the fenugreek leaves helps to reduce their bitterness. It’s a simple step that makes a big difference!

Can I use frozen spinach and fenugreek in this recipe?

Yes, you can! Just make sure to thaw them completely and squeeze out any excess water before adding them to the skillet.

What is asafoetida (hing) and where can I find it?

Asafoetida, or hing, is a resin with a pungent aroma that adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores, usually in powder form.

How can I adjust the spice level of this dish?

Adjust the amount of green chili to control the heat. You can also add a pinch of cayenne pepper for extra spice.

What type of potatoes work best for this recipe?

Waxy potatoes like red potatoes or Yukon Gold hold their shape well and are perfect for this sabzi.

Can this sabzi be made ahead of time?

Yes, you can make it a day ahead! The flavors actually develop even more overnight. Just reheat gently before serving.