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Home » Recipes » Veg

Roasted Potato Dried Fenugreek

Published: Jan 22, 2021 · Modified: Mar 19, 2025 by Abhi

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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.

Roasted potato with dried fenugreek in a pan
Jump to:
  • About fenugreek potatoes
  • Reasons to try this potato recipe
  • Ingredients
  • How to make Kasuri methi aloo
  • Leftovers advice
  • Tips
  • More potato recipes
  • Recipe
  • Roasted Potato Dried Fenugreek

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.

Potatoes soaked in water in a green bowl
Potato slices soaked in water.

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.

cumin seeds spluttering in oil in non stick pan

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.

adding spices to potatoes in a pan.

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.

potaoes with a spatula in a pan.

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!

Roasted Potato finished with dash of fenugreek leaves dried

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.
crispy roasted potato with dried fenugreek in a frying pan.

Tips

  1. Make sure you cut every potato slice of the same thickness. It should not be thick or thinner. 
  2. Avoid using boiled potatoes as they vary in consistency and texture and may not end up in a crispy potato recipe.
  3. Turn potatoes continuously to avoid sticking to the base.
  4. Add fenugreek leaves in the last when potatoes are fully tender otherwise, fenugreek leaves will burn and taste bitter.
  5. Serve warm as the potatoes will soften over time as they cool.
  6. 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.

Follow me on YouTube, Facebook, Pinterest, TikTok, and Instagram for more tips and delicious food recipes.

If you try this crispy potato recipe with fenugreek leaves, please share your views and let me know your opinion! You can also leave a comment or share a picture on Instagram with the Hashtag #tipsnrecipes 

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Please leave a ⭐star rating and let me know how it goes in the 📝 comments below if you try this recipe!

Recipe

Roasted potato with dried fenugreek in a pan

Roasted Potato Dried Fenugreek

Abhi
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.
5 from 7 votes

↑ Click stars to rate now!

Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast, Brunch, dinner, lunch, Main Course, Sides
Cuisine Indian
Servings 3 people
Calories 369 kcal

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
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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.
  • Subscribe to my YouTube channel to stay updated on all my new videos!

Nutrition

Serving: 3people | Calories: 369kcal | Carbohydrates: 63g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 1574mg | Potassium: 1531mg | Fiber: 8g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 70mg | Calcium: 54mg | Iron: 4mg

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Comments

  1. Brenna says

    February 09, 2022 at 3:20 pm

    5 stars
    Love finding new ways to mix up things like potatoes!

    Reply
  2. Shubhjeet Kaur says

    January 23, 2021 at 1:08 am

    5 stars
    Awesome dish and easy to cook. Crispy potatoes with a twist of kasoori methi.

    Reply
    • Abhi says

      January 23, 2021 at 1:10 am

      Thank you😊

      Reply
  3. Meenu says

    January 22, 2021 at 11:54 am

    5 stars
    Love it , thanks

    Reply
    • Abhi says

      January 22, 2021 at 11:57 am

      Glad you like it 😊

      Reply
      • Sukhraj Singh Ghuman says

        January 22, 2021 at 4:00 pm

        5 stars
        Very nice recipe Abhi gill.

        Reply
        • Abhi says

          January 23, 2021 at 1:07 am

          Thank you so much!

          Reply
  4. Cheenu says

    January 22, 2021 at 8:33 am

    5 stars
    Nice recipe
    My favourite

    Reply
    • Abhi says

      January 22, 2021 at 11:58 am

      Thank you 😊

      Reply
5 from 7 votes (1 rating without comment)

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Hi, I'm Abhi!

In the tips n recipes blog, you will find delicious, low-spice, tried-and-tested recipes with tips that help you make 100% fail-proof recipes.

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