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Shilpa

Sweet Potato Methi – Instant Pot Fenugreek Sweet Potato

This Sweet Potato Methi – Instant Pot Fenugreek Sweet Potato recipe will have you coming back for more. This recipe is delicious, filling, nourishing and couldn’t be easier to make. I love the combination of fenugreek leaves (methi) and sweet potatoes; it’s complex and a little surprising.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Appertizer, Side Dish
Cuisine: Indian Food
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fenugreek leaves (frozen) (thawed)
  • 1 sweet potato, large, 1 pound (3 cups chopped)
  • 2 tbsp oil of choice
  • 1 tsp cumin seeds     (jeera)
  • 2 serrano peppers, small (slit lengthwise into 2 halves)
  • 1 tsp ground coriander   (dhaniya powder)
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cumin    (jeera powder)
  • 1/2 tsp ground turmeric     (haldi)
  • 1 tsp salt
  • 1/2 cup water
  • 1 tbsp lemon juice

Equipment

  • Pressure Cooker

Method
 

Prep
  1. Thaw and drain out any excess water from the fenugreek leaves. You could either put the frozen fenugreek leaves in a mesh strainer and run them under very warm water. You can then, turn off the water, and squeeze the water out back over the strainer with a spoon.
    Alternatively, you could also microwave it for a minute or two and drain out the excess water.
  2. Rinse, peel and chop the sweet potatoes in approximately 1 to 1 and a half-inch cubes. (No smaller than an inch or else they will get mushy).
  3. Rinse and slit the serrano peppers into two halves lengthwise.
Cook
  1. Select sauté on the instant pot and adjust to normal. Second, add oil to the pot. Thirdly, when the oil is hot add in cumin seeds.
  2. When the cumin seeds splutter add in the serrano peppers and sweet potatoes. Stir well and sauté for 30 seconds. Furthermore, add in ground coriander, black pepper, ground cumin, ground turmeric, and salt. Give it a good stir. Next, add in methi with 1/2 cup water. Stir well.
  3. Select cancel. Close the lid and select manual/high pressure for 1 minute. When done let pressure release naturally for 3 minutes, and then quick release the pressure and open the lid right away. Finally, top with lemon juice and transfer to a serving bowl.

Notes

  • On a scale of 1 to 5, I would place this dish at 3.5 in terms of spice levels. You can add or eliminate the serrano peppers as per your heat tolerance.
  • Most ingredients are available in the Indian grocery store.
  • This recipe is based on frozen and thawed fenugreek leaves.