Shakkariya Methi nu Shaak (Sweet Potato and Fenugreek Sauté)

Ingredients

• 1 lb sweet potato (peeled and cut into 1 inch cubes)
• 2 cups fresh fenugreek leaves (roughly chopped, or 1 cup frozen.)
• 2 tbsp oil
• 1 tsp black mustard seeds
• 3/4 tsp Kashmiri chili powder (or to taste)
• salt (to taste)
• 1 green chili

Instructions

1. Place the sweet potato cubes in a pot of cold water with 1 teaspoon salt. Bring to a boil and cook for 8–10 minutes, or until the sweet potatoes are just tender. Drain and set aside.

2. Heat oil in a medium pan over medium heat. Once the oil shimmers, add the mustard seeds. Let them pop for 10–15 seconds.

3. Add the green chili and sauté briefly, then add the boiled sweet potatoes. Stir to coat the potatoes in the oil and spices. Let them cook for a few minutes, stirring occasionally, until lightly browned.

4. Add a splash of water along with the fenugreek leaves, Kashmiri chili powder, and remaining salt. Stir well.

5. Cook for about 5 minutes, or until the methi is wilted and the flavors have melded. Serve warm.

Nutrition

• Serving Size: 0.5
• Calories: 226
• Carbohydrates: 31
• Protein: 7
• Fat: 9
• Saturated Fat: 1
• Polyunsaturated Fat: 2
• Monounsaturated Fat: 5
• Trans Fat: 0.03
• Sodium: 106
• Potassium: 395
• Fiber: 5
• Sugar: 5
• Vitamin A: 16199
• Vitamin C: 4
• Calcium: 502
• Iron: 3
• Serving Unit: cup