Fenugreek Seeds with Potatoes

Potatoes & Fenugreek Seeds

Potatoes & Fenugreek Seeds

Tucked away among the tiny villages in the colorful and beautiful deserts of Rajasthan, nestles a oasis surrounded by cool shady trees. This haven of peace is the Ashram – Bala. We had the privilege to visit this place last time we visited Jaipur and paid our respects to SatiMata. We also had the privilege to have our lunch here, inside the cool thick walls where no air condition is needed even when it is 90 degrees outside.

Along with all the other delicious dishes we had for lunch, there was this particular dish which I liked the  best even though I did not and could not figure out what I was eating, other than it had cubes of potatoes in it. This was something which I had never eaten before… Later I had found out that the main ingredient which felt like a kind of lentil to me, was actually green fenugreek(methi) seeds cooked like a vegetable!! I cook green fenugreek (methi) leaves, use the seeds and Kasuri Methi as spice/seasoning. But never ever did I imagine that the unripened fenugreek seeds can be cooked too. They lack the bitterness of the seeds which we usually use as spice.

I never found green fenugreek seeds here, but I was suggested to soak the regular ripened fenugreek seeds overnight as an alternative. This takes away some of the bitterness (they are still a wee little bitter), and also swells up to a soft plump, which makes it possible to cook it like a vegetable.

This dish is so very different. I was just going to post it when I came across the Herb Mania Fenugreek Event. What timing!!

This goes to the Herb Mania Fenugreek Event hosted by RedChillies.



  1. 1/4 cup Fenugreek(Methi) seeds
  2. 2 medium sized Potatoes
  3. 1 inch ginger peeled
  4. 4-5 Cloves of Garlic
  5. 4 Hot Green Peppers (like Serrano)
  6. 1 Tomato chopped
  7. 1/2 teaspoon Turmeric
  8. 2 teaspoons Red Chili Powder (adjust to your taste)
  9. Salt
  10. 1 teaspoon Coriander Powder
  11. 3 tablespoons Oil
  12. 1 tablespoon Plain Yogurt
  13. 1 teaspoon Ghee (for Tarka)
  14. 1/2 teaspoon Red Chili Powder (for Tarka)
  15. 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.

Fenugreek seeds & Potatoes with Poori

Fenugreek seeds & Potatoes with Poori

Serve with Poori or any Indian bread. Best tasted with Poori and Shrikhand on the side.

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15 comments to Fenugreek Seeds with Potatoes

  • Such a fabulous find..this looks and sounds so amazing. Thanks for sharing.

  • this a really new combo to me! never used methi in such a large qty for one dish until now, will definitely give it a try sometime.

  • Very nice recipe Soma. This is a totally new one to me. Thanks for the entry as well.

  • Looks delish. I’ve never come across green fenugreek seeds.

  • Lovely! I always thought they were a little sour… are they?

  • curry looks so rich and deleciousssss

  • […] Fenugreeks Seeds with Potatoes by Soma at eCurry […]

  • Again a yummy dish. I have heard of something similar Maharashtrians make too, I mean soaking methi seeds and using it for khichdi. This is new to me and completely doable! Lovely cuisine:)

  • Hi Soma,
    I taking my time and going through ur recipes and adding some to my ‘to do’ list…this one really caught my attention, I got a little worried about the bittnerness thingie though…I read through ur complete write-up…and there all my queries were solved! thanks for the yummy recipe, My hubby loves aloo shall make it for him sometime soon 🙂

  • This is such a healthy dish soma!!
    Loved the combo of fenugreek seeds and potato!!

  • Thank-you very much for a fine recipe. I am vegetarian and this is really good!!!!!

  • BL

    Actually, the kasuri methi seeds are green (instead of yellow) and can be bought anywhere in (Indian) metros. I studied in Rajasthan and am aware of this dish. Really great taste and excellent for American winters….. 🙂

    This ashram grows and harvests their own… It was really wonderful. We are located is USA and I don’t think we ever saw any here.

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