Fenugreek Seeds with Potatoes

Author: www.ecurry.com  

Fenugreek seeds make a great meal with a bit of preparation and forethought. Also great for lactating mums, they add variety to your family meals.

Fenugreek Seeds with Potatoes


1/4 cup Fenugreek (Methi) seeds
2 medium sized Potatoes
1 inch ginger peeled
4-5 Cloves of Garlic
4 Hot Green Peppers (like Serrano)
1 Tomato chopped
1/2 teaspoon Turmeric
2 teaspoons Red Chilli Powder (adjust to your taste)
1 teaspoon Coriander Powder
3 tablespoons Oil
1 tablespoon Plain Yogurt
1 teaspoon Ghee (for Tarka)
1/2 teaspoon Red Chili Powder (for Tarka)
1 tablespoon chopped Cilantro for garnish


Soak the fenugreek seeds in water overnight. Wash them thoroughly and strain out the water.

Peel and cut the potatoes in to 1″ cubes. Sprinkle salt and turmeric on them and set aside. Heat oil and fry the potatoes till they start to brown. Remove with a slotted spoon and set aside.

Blend Ginger, hot green pepper, garlic and tomato in a puree. Pour this in the same oil the potatoes were fried and simmer till the oil separates from the sides. Add the Potatoes and the Fenugreek seeds. Mix it so the pureed tomato and ginger garlic coats the potatoes and the seeds. Fry for about 8 – 10 more minutes.

Mix turmeric, salt, coriander powder and red chilli powder in half cup of water and pour it in the pan. Cover and cook till the potatoes are tender. It should not dry up completely. There should be enough water to coat the potatoes and the seeds and a little bit more. Add more water if its too dry. Add the Plain yogurt mixed with little water. Simmer uncovered at low heat for another 10 minutes.

Switch off the heat. Now for the Tarka, heat the ghee and when smoking hot add the chilli powder and immediately pour it on the potatoes and fenugreek. Garnish with chopped cilantro.

Recipe and images courtesy of www.ecurry.com