Fenugreek Potatoes
40 Min

Fenugreek Potatoes

Originally native to the Mediterranean region, fenugreek was a wild uncultivated plant that the Romans and Greeks fed to their horses and cattle with hay and was seldom used for human consumption. Today, it has practically disappeared from Greek cuisine and any traces of it are hard to find. How it made its way to India is unknown, but we can probably attribute it to the prolific spice trade that went on for centuries and continues to exist today. Dried fenugreek leaves are bitter in taste but have a captivating aroma and are used throughout India. Fresh fenugreek, when in season like it is now during colder months, has a heady fragrance and is delicious in creamy or tomato-based vegetables or stews. However, because of its bitterness, fenugreek needs to be balanced with sweet, tart, or creamy flavors. 

Potatoes cooked in fenugreek aka Aloo Methi, is a traditional North Indian preparation and can be eaten along anything from a steak to grilled fish. Or of course, enjoy it like an Indian with dal and roti. You won’t find fresh fenugreek in your usual grocery stores so take a trip to an Indian grocer to look for it and who knows, you may discover a whole new world to explore!

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Cook Time

40 Minutes



Step 1
Wash the potatoes and set aside to dry. Mince the fenugreek, discarding the bottom 3 inches of the stems and set aside separately.
Step 2
In a frying or a sauté pan over high, warm the olive oil and when hot, drop the cumin seeds in it. The seeds will pop and sizzle for just a few seconds, immediately after add the minced onions and potatoes. Cook for 10 to 12 minutes on medium to high heat, covered, frequently stirring so the potatoes and onions turn golden brown.
Step 3
Next add the minced garlic, tomatoes, red chile powder, coriander seeds, ginger puree, and salt. Bring the whole mixture to a simmer then cover and cook for another 5 to 8 minutes or until the potatoes are tender and some fat has emerged on top.
Step 4
Add the fenugreek and cook for a minute or two after. It should wilt but remain bright green in color.
Step 5
Finish with garam masala and a squeeze of lemon juice.

2 pounds of red potatoes, unpeeled cut into 1-inch pieces 

1/2 bunch fenugreek, washed and dried (roughly 2 cups loose)

4 tablespoons olive oil or ghee

1 teaspoon cumin seeds

1 cup minced onion

2 teaspoons minced garlic

1 cup canned crushed tomatoes or 2 cups of fresh minced tomatoes

1 teaspoon red chile powder

1 teaspoon crushed coriander seeds

2 tablespoon ginger puree

2 teaspoon sea salt

1 teaspoon garam masala

Juice of one lemon

Notes & Variations

  • If you find the recipe too bitter, add a tablespoon or two of honey, sugar, or maple syrup.
  • If you do not have fresh fenugreek, use half a cup of dried fenugreek as a substitute.
  • This recipe can also be made with sweet potato, which is a delicious combination with fresh fenugreek as well.
40 Min

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