Roasted Potato Dried Fenugreek
User Reviews
5
Roasted Potato Dried Fenugreek
Description
This dish starts by slicing potatoes thinly and soaking them briefly in water to remove excess starch. They are then roasted in a hot pan with oil and whole cumin and mustard seeds, which add a nutty, slightly pungent flavor. Spices including turmeric, black pepper, garam masala, and salt are tossed with the potatoes as they cook over high heat with frequent stirring to ensure even roasting and caramelization.
Finally, dried fenugreek leaves (Kasuri Methi) are crushed and added toward the end of cooking to retain their aroma and add a subtle bitterness that coordinates with the earthiness of the spices and potatoes. The result is a dish with crisp edges, tender centers, and complex layered flavors.
This preparation makes a flavorful accompaniment for Indian meals or can stand alone as a warm spiced side. Using a heavy-bottomed pan and uniform potato slices helps in achieving even cooking and optimal texture.
Adding fenugreek at the end rather than early in cooking preserves its distinctive flavor. The dish is best served hot out of the pan.
Ingredients
- 5 potato
- 5 g fenugreek dried leaves (Kasuri Methi)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon salt
- 1 teaspoon Turmeric
- 1 teaspoon black pepper
- 1 teaspoon garam masala
- 2 tablespoon neutral cooking oil generic cooking oil
Instructions
- Cut potatoes into small thin slices and soak in water for 15 mins.
- To a hot pan, add oil and add cumin seeds.
- Once cumin seeds turn brownish, add Mustard seeds.
- Add potatoes and all spices and roast on high heat with constant tossing.
- Once the potatoes get cooked, add fenugreek leaves by crushing them with your palms. Cook for five more minutes and turn off the heat. Serve hot.
Notes
- Use a heavy-bottomed pan to ensure even heat distribution while roasting potatoes.
- Slice potatoes evenly to achieve uniform cooking and texture.
- Add dried fenugreek leaves after potatoes are cooked to preserve their aroma and flavor.
- The dish is best served hot immediately after preparation for best taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 369kcal | 18% |
| Carbohydrates | 63g | 21% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1574mg | 66% |
| Potassium | 1531mg | 33% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 70mg | 78% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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