Who does not love potatoes? Right? This Roasted Potato Dried Fenugreek Recipe is a simple, tasty, gluten-free, vegan and low FODMAP recipe to enjoy either as a side or main.
Roasted potato dried Fenugreek is a bite-sized, super delicious pan-roasted crispy potato full of the flavour of dried fenugreek leaves that will surely mesmerize you.
Dried fenugreek leaves, also known as Kasuri Methi, are widely used in Indian cooking. Its use in cooking is similar to using thyme, rosemary, parsley, and basil as flavour and aroma enhancers.
Roasting potatoes on high heat in a pan and finishing with dried fenugreek leaves will leave you with the most unique, yummiest crispy potato recipe you have ever tried!
It is a Must-Try Recipe!
This a must-try recipe for several reasons:
- It is a super easy one-pan dish that even a beginner cook will find easy to follow.
- No fancy equipment is required.
- Quick to cook with minimal effort.
- A great side to go with almost any dish or serve as the main dish.
- Gluten-free, vegan and low FODMAP recipe.
- It's a simple recipe that requires few ingredients, readily available in a kitchen pantry.
- Inexpensive ingredients.
For making potato-dried fenugreek leaves, you need:
Potatoes: 5 Yukon gold potatoes - I used uncooked potatoes, but boiled potatoes also go well and in fact, it will take less time to cook.
The only problem with boiled potatoes is the lack of texture and consistency after the boil and may not end up crispy potatoes.
Fenugreek Leaves: Few - this dried herb adds a distinctive flavour that makes this recipe unique.
Spices: To taste - salt, pepper, turmeric (optional gives a yellowish colour) and mixed whole spices powder (garam masala).
How to make potato with dried fenugreek leaves?
For the full recipe, check out the video below.
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Watch the video to learn how to cook roasted potato-dried fenugreek!
Step-1 Prepare potatoes
- Start with peeling Yukon gold potatoes and cut them into small thin slices. Peeling potatoes is optional.
- Soak sliced potatoes in cold water for about 15- 20 minutes.
Step-2 Tempering spices
- For preparing these potatoes you need a pan/skillet which must be of a heavy base, preferably a non-stick pan.
- Heat the pan, and add 2-3 tablespoons of oil. Add cumin seeds.
- When cumin turned brown, add mustard seeds and let it splutter.
Step- 3 Add potatoes and spices
- Add drained potato slices.
- Next, stir in salt, pepper, garam masala and turmeric powder (optional) into the potatoes and stir well to coat evenly.
Step- 4 Roast until tender
- Bring the heat high, and roast potatoes while tossing until fully cooked and golden brown.
- Tossing is a crucial part of the recipe that makes potatoes crispy and crunchier from the outside.
- It may take 8-10 minutes or longer.
Step-5 Finish with fenugreek leaves
The heart of this recipe is dried fenugreek leaves (sukhi methi)." Add these fenugreek leaves at the last stage when potatoes are fully tender.
Crush a handful of dried leaves with your hands and sprinkle on the potatoes. Cook it for 2 minutes. And Voila!!
There you have a yummy potato-dried fenugreek leaves recipe!
How to Serve?
This Potato dried fenugreek leaves go well with anything like chicken, beef, or seafood.
At my place, serve it as a main dish with bread, Indian flatbread (roti/chapati) and curd raita that tastes super delicious.
Got leftovers? You can try these leftover pan-roasted potatoes as:
- A part of breakfast with sausage.
- Mash and use them as stuffing for pies, grilled sandwiches, and parathas. You can add onions and grated mozzarella.
- Make scrambled egg potatoes by just adding beaten eggs to these potatoes. Cook it for 2-3 minutes, and you are ready with one more new recipe.
Some Tips N Tricks
- Make sure you cut every potato slice of the same thickness. It should not be thick or thinner.
- Avoid using boiled potatoes as they vary in consistency and texture and may not end up in a crispy potato recipe.
- Keep an eye on and turn potatoes continuously to avoid sticking to the base.
- Wait to add fenugreek leaves. Add in the last when potatoes are fully tender otherwise, fenugreek leaves will burn and taste bitter.
- Serve warm as the potatoes will soften over time as they cool.
- If you have a cast-iron skillet, make use of it for this potato dry fenugreek. The result will be the best crispy potato recipe you will ever try.
You can find dried fenugreek leaves and garam masala in the spice aisle of most grocery stores.
You can dry fenugreek leaves at home also. Wash fresh fenugreek leaves thoroughly and dry them under the sun for a day or two or microwave them for 2-3 minutes by turning their sides in between. Store them in an airtight container once they are dried.
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You can make these quick and easy recipes:
Roasted Potato Dried Fenugreek
- heavy base pan
- 5 Potatoes
- 5 g Fenugreek dried leaves (Kasuri Methi)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard Seeds
- 1 teaspoon Salt
- 1 teaspoon Turmeric
- 1 teaspoon Pepper
- 1 teaspoon Garam Masala
- 2 tablespoon Oil
- Cut potatoes into small thin slices and soak in water for 15 mins.
- To a hot pan, add oil and add cumin seeds.
- Once cumin seeds turn brownish, add Mustard seeds.
- Add potatoes and all spices and roast on high heat with constant tossing.
- Once potatoes get cooked, add fenugreek leaves by crushing with your palms. Cook for five more minutes and turn off the heat. Serve hot.
- Cut the potato slices to the same thickness.
- Pan should be of the heavy base.
- Constant turning of potatoes is a must.
- Don't cover it with a lid.
- Add dried fenugreek leaves at the last stage only.
- Serve warm.
|Amount per serving
|% Daily Value*
|Total Fat 10.3g
|Saturated Fat 0.8g
|Total Carbohydrate 46.2g
|Dietary Fiber 7.4g
|Total Sugars 3.4g
|Vitamin D 0mcg
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.