Fenugreek'ed Potatoes!

Fenugreek Potato3

The word Fenugreek or Methi (Hindi, मेथी) is not new to cooking. It is believed to be in use as a fodder crop since 2nd century BC and hence named “Greek Hay”. Frequently used both as an herb and a spice, Fenugreek is supposed to control blood sugar levels as well as cholesterol levels. Refer

Methi is available in three forms: fresh green leaves, amber colored seeds, dried greenish-brown leaves. I use the fresh leaves ( when available) to make the authentic Konkani curry called “Methiye-palle-sukke”. Essentially it is fresh methi leaves, sautéed with onions and potato in a coconut based curry.

The methi seeds always find their way into the Idli or Dosa batter (I learnt this from my Mom, to make softer idlis and fluffier dosas). And sometimes in regular drinking water or tempered buttermilk.

My favorite of them all is the Kasuri Methi or dried fenugreek leaves. Being extremely aromatic, the leaves impart a unique flavor when used with regular dals and plain white rice. I make sure the leaves are sautéed well along with other spices, seasoning or sometimes vegetables to release their characteristic fragrance and essence; I find this as an effective way to suppress the bitterness of the leaves.

Fenugreek Potato2

I love pairing Kasuri Methi with potatoes. I consider these Fenugreek'ed I term them... an offshoot of the "Methiye-palle-sukke", without the coconut and onions. Its an easy and simple side, that pairs well with roti or dal-chaawal( rice and dal). More so for weekday dinners. I typically use fingerling potatoes for this as they are small and easy to dice into bite size discs or cubes.


7-8 fingerling potatoes
2 tablespoons Kasuri Methi
½ teaspoon red Chili Powder
½ teaspoon Coriander-Cumin Powder
2 ½ teaspoons Oil
1/4 teaspoon Amchur or Dry Mango powder ( Optional)
Salt to taste

Fenugreek Potato1


Pressure cook , microwave or boil potatoes till done. Strain and allow to cool. Peel potatoes, cut into small discs or bite size cubes. Sprinkle salt and amchur (optional) and toss well so that the potatoes are evenly coated. Set aside.

Instead of boiling the potatoes you could skin and use raw potatoes. I prefer being conservative with oil, especially when it comes to potatoes, hence boil them and reduce the amount of oil that the recipes call for. If using raw potatoes you may want to increase the amount of oil. Same with the size of the cubes or discs - the smaller the size, the faster the cooking, the lesser the oil.

Amchur provides a tangy flavor to the potatoes. Its entirely optional to use it for this dish.

Heat oil, add the powders, add Kasuri Methi and sauté for 3-4 mins on medium flame using a pan with handle or wok with ears for grip. Add potatoes, mix well by tossing with the help of the ears of the wok or handle of the pan.

Avoid using a spatula to mix to prevent the potatoes from mashing. Caution: Take care not to spill on self while tossing.

Cook on low to medium-low flame, uncovered for 8-10mins, till the potatoes are coated with the fenugreek leaves. Toss every 3-4 mins to ensure the potatoes are evenly coated.

Serve hot with rotis or rice & dal.

Its been raining potatoes this February with Sia ‘s Ode to the Potato and DK’s Potato Fe(a)st. I decided to join in and send these Fenugreek'ed Potatoes to them.


Saswati said...

so true eskay..its actually raining potatoes in blogosphere!:)beautiful presentation.

Sia said...

they r gorgeous!!! i too prefer kasuri methi to other two forms. and guess what, just we had dinner with potatoes and channa with kasuri methi:)
thank you eskay for this finger licking good entry:)

Eskay said...

Thank you Saswati.

Eskay said...

Wow! what a coincidence Sia. Thank you accepting my entry.

vimmi said...

I make mine the same way. Jeera aloo also tatses very good with dal chawal. ah comfort food.

Happy cook said...

They are just gorgeous looking potatoes.

Alpa said...

beautiful recipe! i love kasoori methi and the combination with the fingerlings sounds superb.

Eskay said...

Thats very nice to know Vimmi. It is, I bet!

Eskay said...

Thank you HC.

Eskay said...

Howdy Alpa. Thank you for stopping by. Nice to know that you are a fan of kasuri methi and liked the recipe.

DK said...

I have tried Methi leaves with potatoes but never with Kasuri methi ! This is such a good idea! It luks scrumptious. Thanks for sending it my way :)

manju said...

Found your site via DK's Feast and your potatoes went straight to the top of our must-try list. We found fingerling potatoes for the 1st time here so we'll be trying them out w/your recipe. Lovely pictures and wonderful info on your site.

manju said...

We tried these last week and they were fantastic! I linked back to this post from my site so people could see the original recipe. Thanks for the brilliant inspiration.