Fenugreek leaves (methi leaves) have long been long used in traditional Indian cooking and also as an alternative medicine to help stabilize blood sugar and blood lipid levels. It is a very common vegetable consumed during the winter season. Per Ayurveda, it can generate the heat in your body to help stabilize the body temperature. These quick and simple roasted potatoes with fenugreek and dill can be a delicious healthy addition to any meal. Me potato lover has been roasting it a lot for a quick healthy lunch during the Covid-19 quarantine era. These roasted potatoes can be easily stuffed in a piece of pita bread or can be eaten with homemade roti (Indian flatbread).
How to make oven-roasted potatoes with Fenugreek greens and dill
Wash Fenugreek leaves (methi leaves) thoroughly to get rid of all the dirt. Remove roots. Fenugreek leaves can have stiff stems. Remove most of the lower parts of the branches separating leaves. The top part of the soft branches can be chopped along with leaves—drain water. Wash dill and potatoes separately. Chop Fenugreek and dill and put that into the baking pan. Wash potatoes and chop them into bite-size pieces and add to the pan. Chop green chili pepper (optional) and add. Add salt and olive oil. Mix well and bake for about 15-20 minutes until potatoes are well done. You will have to stir in between. Enjoy with your favorite bread. Roti (Indian flatbread) on stuff inside a piece of pita bread and eat with confidence!
Note: Fresh leaves are usually available in any Indian grocery store. But dry leaves can be purchased on Amazon here
This food is rated as a Yellow Dot, Health-Promoting in our food rating system (Health Coach) due to following healthy qualities.
- Moderate in calories per serving
- Healthy balance Carbohydrates, fat, protein, and dietary fiber
- Contains zero trans fat
- Low in sodium
- No added sugars
- Excellent source of iron
- Excellent source of potassium
- No food additives, artificial flavor or color
Nutrition profile and therapeutic health benefits:
This recipe is not only a great balance of healthy carbohydrates, fat, protein, and dietary fiber but also provides many health-promoting vitamins and minerals. Each serving provides approximately 1.5 cups equivalent of daily vegetable intake (63% of daily recommended vegetable serving) of MyPlate. This food is an excellent source of Vitamin C (122% of DV), Iron (52% DV), Copper (54% DV), and Potassium (23% DV). Potatoes and fenugreek leaves are an outstanding combo of Vitamin C and an iron. Vitamin C is a super immune-boosting vitamin and provides extra health benefits when combined with iron. Additionally, dill is an excellent aromatic herb with liver detoxifying properties to help the body eliminate toxic chemicals.
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Note: This page can be only used as general guidance to a healthy and balanced diet to your health and wellness. This is not medical advice. This food does not ensure an adequate or inadequate and safe level of intake for a single person. Please consult your health care provider prior to following any diet plan and or purchase our Medical Nutrition Therapy Plan to ensure your personal medical nutritional needs. Thank you!