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Sautéed Potato and Watercress in Indian spices makes a delicious side recipe. It’s quick, vegan, glutenfree and packed with nutrients.
‘Eat More Greens‘ is something I strongly believe in and I also try to include many varieties of green vegetables.
I realized that I have shared so many entree/mains recipes and have hardly posted any sides.
So this MeatlessMonday, I’m sharing a very simple recipe of Sautéed Potato and Watercress or as we call it in Indian Aloo Methi as watercress is the closest substitute to fresh fenugreek leaves
Watercress, is a rich source of vitamins and minerals and contains particularly high levels of bone-building and strengthening vitamin K, vitamin A, which is important for eye health.
It also tastes closest to one of our Indian vegetable ‘Fresh Fenugreek Leaves’ .
Many of us have eaten it in salads or sandwiches but it also tastes great sautéed lightly.
Also, the addition of turmeric in this Sauteed Potato and Watercress makes this recipe more power packed with health benefits.
This Sauteed Potato and Watercress – Indian Aloo-Methi is perfect for a light lunch or dinner along with a toasted bread or with Indian roti.
This can be stored in the refrigerator for upto 2-3 days.
Tried Our Recipe – AWESOME!!!
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