How to Combat the Starch in Potato for a Nutritious and Delicious Potato Gravy?

Potatoes are mainly composed of carbs, primarily in the form of starch, to combat this factor or to make a nutritious potato gravy, while cooking potato gravy it has to be merged with food ingredients that are highly nutritious.

In this potato gravy recipe, I combined the potato pieces with two food ingredients that are extremely nutritious and contributes to make the potato gravy delicious too.

The Recipe to Combat the Starch in Potato while Cooking Potato Gravy:

Quantity of vegetables –

Potato: approx. ½ kg

Spinach: a generous handful of spinach leaves

Melt finely sliced pieces of 2 medium tomatoes in adequate quantity of warm, any mild-flavour vegetable oil; add small cubes  of potatoes to the mix, when the potato pieces are warm enough, blend the mix with finely sliced pieces of spinach leaves; blend the vegetable mix with smidgen of salt – according to preference of flavour, ¼ tsp. of turmeric powder, ¼ tsp. of asafoetida/hing powder, and ½ tsp. of sambhar masala (a flavoursome, non -pungent powdered spice mix); cook the potato pieces in the thick liquid consistency of spinach leaves, when the potato pieces turn tender, blend the mixture with a glassful of buttermilk and simmer the combination for approx. 5 minutes.

If you prefer the gravy moderate spicy, add the mixture with finely sliced pieces of a green chilli pepper, I had opted to add pieces of a hyderbadi green chilli – these chillies are about palm length, lush and slender, they have mild but distinctive pungent flavour.

The consistency of this potato gravy is creamy, the flavour pleasant-spicy.

The two extremely nutritious food ingredients to combat the content of starch in this delicious potato gravy are spinach and buttermilk.

Serving size: approx. 4-5

Essential Food Facts:

Sambhar Masala – This spice powder mix is a blend of these ingredients: coriander, chilli, fenugreek, cumin, curry leaves, edible common salt, Bengal gram, green gram, black gram, black pepper, cassia bark, turmeric, asafoetida and refined cottonseed oil.

Spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. Spinach is a rich source of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate; and a good source of the B vitamins – riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber.

In Ayurveda, buttermilk is considered an extremely beneficial  food for human health.

Hing/Asafoetida Powder: This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in North Indian vegetarian cuisine by acting as an umami enhancer.

MORE: Nutritious and Delicious Food Recipes using Potatoes in masalahealth.com

Wishing You A Wonderful Day

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