This roasted potato-dried fenugreek dish is a delicious, gluten-free, vegan, and low-FODMAP option. A comforting Indian classic that pairs beautifully with roti, paratha, or rice.
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About fenugreek potatoes
This potato recipe with dried fenugreek is a super delicious, one-pan crispy potato recipe in which bite-sized finely cut potatoes are roasted on high heat to make them crispy and garnished with dried fenugreek leaves. 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 flavor and aroma enhancers.
This aloo methi with dried fenugreek is an easy recipe that takes 10 minutes to cook and is the best option for the last minute when you don't have any veggies left. Serve these sukhi methi aloo/potatoes with cumin rice, bread, or egg flatbread along with green minty chutney, boondi raita, mixed veg raita, or cucumber raita, I guarantee you will go for it again.
Reasons to try this potato recipe
- 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 a few ingredients, readily available in a kitchen pantry.
- Inexpensive ingredients.
- Perfect for lazy or busy days.
Ingredients
You need the following items to make sukhe aloo sabzi:
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 you might not end up crispy potatoes.
Fenugreek Leaves: A few - this dried herb adds a distinctive flavor that makes this recipe unique.
Spices: To taste - cumin seeds, mustard seeds, salt, pepper, turmeric (optional gives a yellowish color), and mixed whole spices powder (garam masala).
See the recipe card for quantities.
How to make Kasuri methi aloo
For the crispy potatoes full recipe, check out the video below, but here is a quick overview of the procedure:
Preparation
Peel 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. Soaking is also optional. If you are short on time, skip it.
Tempering spices
Heat the pan, and add 2-3 tablespoons of oil. Add cumin seeds. When cumin turns brown, add mustard seeds and let them splutter.
Add potatoes with spices
Next goes in drained potato slices. Add salt, pepper, garam masala, and turmeric powder (optional) and stir well to coat evenly.
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.
Finish with fenugreek leaves
The star ingredient of this recipe is dried fenugreek leaves (sukhi methi). Add them at the last stage when the potatoes are fully tender.
Crush a handful of dried leaves with your hands and palms, and sprinkle on the potatoes. Cook it for 2 minutes. And voila!! There you have yummy dried fenugreek leaves potatoes ready to serve!
Leftovers advice
Got leftovers? You can try these leftover pan-roasted potatoes as
- Make a part of breakfast with sausage.
- Mash the leftover potatoes and use them as stuffing for pies, rolls, dosa, grilled sandwiches, and aloo-paneer parathas.
- Mix in finely chopped onions, tomatoes, cucumber, carrots, green chili, a splash of lemon juice, a dollop of mayonnaise, and fresh herbs for a refreshing and flavorful potato salad.
- Make a scrambled egg potato recipe by just adding beaten eggs to these potatoes. Cook it for 2-3 minutes, and you are ready with one more new recipe.
- Wrap these seasoned potatoes inside a Vietnamese omelet for a hearty and delicious filling.
Tips
- 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.
- Turn potatoes continuously to avoid sticking to the base.
- Add fenugreek leaves 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, use it for this fenugreek potato recipe to get the best-ever crispiest potatoes.
Note:
You can find dried fenugreek leaves and garam masala in the spice aisle of most grocery stores outside India.
You can dry fenugreek leaves at home. Wash fresh fenugreek leaves thoroughly. 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 dried.
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Recipe
Roasted Potato Dried Fenugreek
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Equipment
- heavy base pan
Ingredients
- 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
Instructions
- 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 the potatoes get cooked, add fenugreek leaves by crushing them with your palms. Cook for five more minutes and turn off the heat. Serve hot.
Video
Notes
- Use a heavy-bottomed pan for even cooking.
- Slice the potatoes into equal-sized pieces for a uniform texture.
- Stir in the dried fenugreek leaves after the potatoes are fully cooked to preserve their aroma and flavor.
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Nutrition
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Brenna says
Love finding new ways to mix up things like potatoes!
Shubhjeet Kaur says
Awesome dish and easy to cook. Crispy potatoes with a twist of kasoori methi.
Abhi says
Thank you😊
Meenu says
Love it , thanks
Abhi says
Glad you like it 😊
Sukhraj Singh Ghuman says
Very nice recipe Abhi gill.
Abhi says
Thank you so much!
Cheenu says
Nice recipe
My favourite
Abhi says
Thank you 😊