Potatoes Fenugreek

Potatoes with Fresh Fenugreek


  • 2-4 large potatoes
  • 1 cup fresh fenugreek leaves, chopped
  • 2 tsps. cumin seeds
  • 1 Tbsp. fresh coriander powder
  • 2" fresh ginger, diced
  • 4 to 6 garlic cloves, diced
  • 4 green chillies, chopped
  • 2 dry red cayanne pepper
  • 1 tsp. asafoetida
  • 2 tsps. turmeric powder
  • Canola oil to roast
  • salt to taste


Skin and cut potatoes into fairly big-sized cubes. Roast potatoes until cooked. You may sprinkle some water to speed up cooking. However, do not cover them while cooking.

Remove roasted potatoes from pan and set aside. In 1 Tbsp. of oil roast the cumin seeds, then add all other spices. Add the roasted potatoes and fenugreek leaves. Add salt and mix well. Cook until the moisture evaporates.

Goes well with any Indian bread.

^ Please contact me for help with any of these ingredients or utensils.

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