Tag Archives: fenugreek

Dried Fenugreek Potatoes

18 Mar


One thing I love about cooking is the amount of experimentation that can be done with little harm. This recipe is a prime example of that.  I have never actually used fenugreek (aka kasoori methi) before, but on a recent trip back home to Portland, I realized my potatoes lacked that “oomph” that my mom’s decadent version had. She pointed out that the fenugreek was the key ingredient that brings the dish to a whole new level of scrumptiousness.

So I experimented and came up with this winner. While the ingredients may be a little hard to find (especially if you’re in an area with a dearth of Indian grocery stores), this meal may just validate your search.


  • 2 potatoes, peeled and thinly sliced
  • 1 1/2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp minced garlic
  • 1/8 tsp ajwain seeds (aka carom seeds, available in Indian grocery stores)
  • 1/2 cup onion
  • 1/4 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp dried fenugreek leaves (aka kasoori methi, also available in Indian grocery stores)
  • 1/2 teaspoon salt
  • 1/4 teaspoon red chili powder


  1. Wash, peel, and cut the potatoes in small slices.
  2. Heat the oil in a saucepan over medium-high heat. Add cumin, onions, and garlic, stirring frequently to prevent sticking.
  3. Continue to cook until the onions have lightly browned.
  4. Once the onions have browned, add ajwain, chilli powder, turmeric, salt, and dried fenugreek. Mix well.
  5. Add potatoes, stir, cover pan, and allow potatoes to cook on low heat. Continue cooking until potatoes are tender (can take 10-15 minutes).  Stir the mixture a few times to ensure thorough, even cooking and to prevent sticking.
  6. Potatoes should be tender when they are properly cooked. If the mixture appears dry, add 1-2 tbsp of water.
  7. Serve on the side of roti/naan.

I didn’t follow this recipe and the measurements and ingredients have been adapted, but it’s a good place to start experimenting.