Stuffed Potatoes in Fenugreek And Spinach Curry is a delightful Indian dish that combines crispy potato shells with a zesty mint-coriander chutney filling, all smothered in a fragrant spinach and fenugreek curry. It’s a burst of flavors and textures that will tantalize your taste buds.
About the Recipe
This recipe is a true fusion of Indian flavors and culinary techniques. The crispy potato shells provide a satisfying crunch, while the tangy mint-coriander chutney inside adds a refreshing burst of flavor. But the real star is the velvety spinach and fenugreek curry, infused with aromatic spices that create a harmonious blend of flavors.
Why You’ll Love This Recipe
Apart from being a visual delight, this dish is a flavor explosion in every bite. The crispy potato shells offer a delightful contrast to the luscious curry, while the chutney filling adds a tangy kick. Plus, it’s a great way to sneak in some greens with the nutrient-rich spinach and fenugreek leaves. Trust me, even picky eaters will be won over by this irresistible dish.
Stuffed Potatoes in Fenugreek And Spinach Curry
Cooking Tips
For best results, use fresh spinach and fenugreek leaves for maximum flavor. Also, let the curry simmer for a bit to allow the spices to meld together beautifully. And don’t forget to fry the potato shells until they’re perfectly crisp – that’s key for the ultimate texture experience.
Serving and Storing Suggestions
This dish serves 4-6 people and takes around 1 hour to prepare. Serve it hot, straight off the stove, with some naan or rice on the side to soak up all those delicious curry juices. Leftovers can be stored in the fridge for up to 3 days – just reheat and crisp up the potato shells before serving.
Similar Recipes
- Aloo Bonda (Potato Fritters)
- Palak Paneer (Spinach and Cottage Cheese Curry)
- Methi Malai Matar (Fenugreek and Green Peas in Creamy Sauce)
- Chana Masala (Spiced Chickpea Curry)
Stuffed Potatoes in Fenugreek And Spinach Curry
Ingredients
- 1 kg Potatoes (medium, round)
- 3 tbsp Mint Leaves
- 6 tbsp Green Coriander
- 10 Green Chillies (chopped)
- 1/2 tsp Cumin Seeds
- 1 tsp Raw Mango Powder
- 4 tsp Raisins
- Salt to taste
- 6 tbsp Oil For Frying
- 1/2 tsp Turmeric powder
- 1/3 cup Tomatoes (chopped)
- 2 cups Spinach (chopped)
- 1 cup Fenugreek Leaves (chopped)
- 2 tsp Red Chilli Powder
- 3 tbsp Yoghurt
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 2 tbsp Clarified Butter
Instructions
- Peel and scoop out a spoonful from the centres of the potatoes.
- Deep fry the shells till they are crisp and golden brown.
- Grind mint, coriander leaves, green chillies, cumin seeds, mango powder, raisins and salt with very little water to make chutney and set aside.
- Heat 6 tbsp oil in a kadai. Add turmeric powder, tomatoes, spinach and fenugreek leaves. Saute lightly.
- Stir in red chilli powder and salt and cook till the curry thickens.
- Mix in the yoghurt, garam masala, coriander powder and clarified butter.
- Remove from heat and allow to cool.
- Spoon the prepared chutney into the potatoes.
- Place the potatoes in a shallow dish and pour the curry over them.
- Serve hot.
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Frequently Asked Questions
Can I use frozen spinach and fenugreek leaves?
While fresh is always best, you can use frozen greens in a pinch. Just make sure to thaw and drain them thoroughly before using. The flavors may be slightly muted, but it will still be delicious.
Can I make this dish vegan?
Without a doubt. merely swap the yogurt for a plant-based alternative like coconut or cashew yogurt, and use a vegan butter substitute or oil instead of ghee.
How can I adjust the spice level?
If you prefer a milder dish, reduce the amount of green chilies and red chili powder. For a fiery kick, feel free to increase them or add a pinch of cayenne pepper.
Can I use other greens instead of spinach and fenugreek?
Sure. This dish is versatile enough to work with greens like kale, mustard greens, or even a mix of your favorites. Just adjust the cooking time as needed for more tender or tougher greens.
How do I make the potato shells crispy again after storing?
Just place the potato shells on a baking sheet and pop them in a preheated oven (350°F) for 5-7 minutes, or until they’ve regained their crispness.
