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I love potatoes, I can stay away from lots of carbs but just not potatoes.  You give me potatoes in any shape or form and I will devour it, when I was much younger I couldn’t let a day go by without crisps so I think that’s were my addiction to potatoes started. It’s why I absolutely love these  Fenugreek Fried Potatoes.

But I promise I don’t eat potatoes everyday although I could. This recipe is a lovely way to have fried potatoes without it being bland. It has just a hint of spice with a soft centre and crisp on the outside, it’s really yummy!

Fenugreek Seeds

Biting into a fenugreek seed is not the best, it is quite bitter. Often fenugreek seeds is added for the flavor and I must admit I love the flavor it gives these potatoes. It is different to any other potato you will eat.

Once fried it gives off a sweet aroma and the flavors really infuse into these potatoes.You have to try it for yourself to believe me. 

Serving the potatoes

There are a few very different ways to make spicy potatoes but these Fenugreek Fried Potatoes are my favourite. It goes really well with some Dal, Brinjals or any other veggie curry you prefer.

How to cook the potatoes

The best way to make these potatoes is to cover it and allow it to simmer on low heat until they are soft. Then the lid is removed and you allow it to fry on a high heat so the outsides become lovely and crisp…yum!

If you love potatoes as much as I do you may want to try my other potato recipes:

Yellow Potato Curry with Cumin

Bombay Potatoes

Cauliflower and Potato (Aloo Gobi)

If you do try my recipe please drop me a comment and a star rating, it is always appreciated.

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5 from 1 vote

Fenugreek Fried Potatoes

These fenugreek potatoes are absolutely heavenly. Eat it on it's own or have it a side dish

Course Side Dish

Cuisine Indian

Keyword fenugreek potatoes, indian fried potatoes

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Ingredients

• 500 gram potatoes cut into wedges or cubes
• 1/2 tspn methi/fenugreek seeds
• 3 sprigs thyme
• 6 tbls light olive oil

Instructions

• Heat oil. Add fenugreek seeds and dry chilli. Fry for a minute
• Add potatoes and thyme. Saute for a minute.
• Season with salt. Cover with a lid and allow it to cook on a very low heat until potatoes are soft. Remove the lid in the last 5 minutes and allow the potatoes to get crisp. Drain excess oil and serve.

Notes

1. You can add a teaspoon of masala to the potatoes if you prefer
2. To speed up the process you can also boil your potatoes until tender and then fry them as per recipe
3. This really is a rustic dish so you can cut the potatoes however you wish
4. I do not use onion in this dish because the onion does tend to burn

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