I love potatoes, I can stay away from lots of carbs but just don’t ask me to give up potatoes. These Fenugreek Fried Potatoes has become a staple in our home.
Fenugreek Fried Potatoes
Fenugreek Fried Potatoes in a silver bowl
Even my 12-year-old who hates potatoes, can’t get enough of these. He was reluctant to try them at first but once he did he can’t stop eating them.
In fact I have to double the recipe these days. 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 having a bag of chips or crisps as some know it. 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. T
his 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 just for the flavor and I must admit I love the flavor it gives these potatoes.
You can learn more about fenugreek seeds and it’s benefits here. Please note that you just a need a few seeds to give off an amazing flavor.
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. I promise you will want to make these potatoes over and over again.
Serving the potatoes
These Fenugreek Fried Potatoes goes really well with some Dal, Brinjals or any other veggie curry you prefer. Or just eat it on it’s own dipped in some spicy sauce.
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. Here in Johannesburg it takes a long time.
In the last few minutes the lid is removed and you allow it to fry on a high heat so the outsides become lovely and crisp…yum!
This dish does require a little extra oil, that allows the potatoes to fry and crisp up. However, once cooked you can drain the excess oil before serving.
I am not usually a fan of excessive oil but this dish is an exception. To take away some of the guilt I stuck to using light olive oil…haha!
You may also want to try using a non-stick pan just to be safe. You don’t want your potatoes all stuck to the pan. It won’t look very pleasant.
If you love potatoes as much as I do you may want to try my other potato recipes:
Yellow Potato Curry with Cumin
Cauliflower and Potato (Aloo Gobi)
If you do try my recipe please drop me a comment and a star rating, it is always appreciated.
Fenugreek Fried Potatoes
Ingredients
- 500 gram potatoes cut into wedges or cubes
- 1/2 tspn methi/fenugreek seeds
- 2-3 dry chilies
- 1 sprig curry leaf
- 6 tbls light olive oil or vegetable oil
Instructions
- Heat oil. Add fenugreek seeds, curry leaf and dry chilli. Fry for a minute
- Add potatoes. Turn the heat to high until the potatoes start to sizzle.
- Season with salt. Reduce to a low heat. Cover with a lid and allow it to cook 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
- You can add a teaspoon of masala to the potatoes if you prefer
- To speed up the process you can also boil your potatoes until tender and then fry them as per recipe
- This really is a rustic dish so you can cut the potatoes however you wish
- I do not use onion in this dish because the onion does tend to burn
- Cooking time can also differ depending on the altitude and whether you pre-cook your potatoes or not
Kristina Pillay
Sunday 30th of August 2020
Absolutely divine,,, thank you Lorraine,,,
Lorraine
Monday 31st of August 2020
Thank you so much Kristina! Thank you for always trying my recipes and so kindly commenting. I appreciate it. Hope you are well and keeping safe:-)