Fenugreek Fried Potatoes
These fenugreek potatoes are absolutely heavenly. Eat it on it's own or have it a side dish
Servings: 4
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