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Who does not love potatoes! A unique, tasty, gluten-free, vegan and low FODMAP Roasted Potato Dried Fenugreek Recipe will love by all ages.
Roasted potato dried Fenugreek is bite-sized super delicious pan roasted crispy potatoes full of the flavour of dried fenugreek leaves that will surely mesmerize you.
Dried Fenugreek leaves, also known as Kasuri Methi, is widely used in Indian cooking. Its use in cooking is similar to using thyme, rosemary, parsley, basil as a flavour and aroma enhancer.
Roasting potatoes on high heat in a pan and finishing with dried fenugreek leaves will leave you with a unique, yummiest crispy potato recipe you have ever tried!
It is a Must-Try Recipe!
A must-try recipe for several reasons which are as follows::
- It is a super easy one-pan dish that even a beginner cook will find easy to follow.
- No fancy equipments are required.
- Quick to cook with minimal effort.
- A great side to go with almost any dish or can be served as main.
- Gluten-free, vegan and low FODMAP recipe.
- It's a simple recipe that requires only two main ingredients.
- 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 in 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 Roasted Potato Dried Fenugreek?
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 Tempring 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, 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
- Once tempering is done, add drained potato slices.
- Next goes in salt, pepper, garam masala and turmeric powder (optional) to the potatoes and stir well to coat evenly.
Step- 4 Roast until tender
- Bring the heat high, 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 to the potatoes. Cook it for 2 minutes.
There you have it a yummy potato dried fenugreek leaves recipe!
How to Serve?
Potato dried fenugreek leaves go well with anything like chicken, beef, 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, parathas. You can add onions and grated mozzarella also.
- 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 and tricks
- Make sure you cut every potato slice of the same thickness. It should not be thick nor 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 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 the dried fenugreek leaves and garam masala in the spice aisle of most grocery stores.
You can make your own dried fenugreek leaves at home.
Wash the fresh fenugreek leaves thoroughly and dry them under the sun or microwave them for 5 -8 minutes by turning the sides in between.
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You can make these quick and easy recipes like:
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 in the same thickness.
- Pan should be of the heavy base.
- Constant turning of potatoes is a must.
- Don't cover with a lid.
- Add dried fenugreek leaves at the last stage only.
- Serve warm.