Fenugreek Kissed Fries
5m prep 20m cook 25m ready
Crispy fried potatoes seasoned with turmeric and fenugreek, tossed with red onion, chili, cilantro, and green chili pickle. A flavorful Indian-style side dish.
Ingredients
- 4 Maris Piper potatoes cut into 2cm/¾ inch cubes
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 3 tbsp vegetable oil
- 1/2 tsp fenugreek seeds
- 0.5 red onion finely sliced
- 1 small red chilli finely sliced
- 0.5 bunch fresh coriander/cilantro roughly chopped
- 1 tbsp Green Chilli Pickle
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.5 mg
- Iron: 0.54 mg
- Magnesium: 4.43 mg
- Phosphorus: 7.68 mg
- Potassium: 45.6 mg
- Zinc: 0.07 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 3 tbsp vegetable oil
- 1/2 tsp fenugreek seeds
- 1 tbsp Green Chilli Pickle
Prepare
- 4 Maris Piper potatoes, cut into 2cm/¾ inch cubes
- 0.5 red onion, finely sliced
- 1 small red chilli, finely sliced
- 0.5 bunch fresh coriander/cilantro, roughly chopped
Let's Cook
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Step 1.
In a large saucepan over medium-high heat, add the cubed potatoes, salt, and turmeric. Cover with cold water and bring to a boil. Reduce heat to low and simmer for 8–10 minutes until the potatoes are tender but still hold their shape. Drain well and set aside.
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Step 2.
While the potatoes are simmering, finely slice the red onion and red chilli, and roughly chop the fresh coriander. Set aside.
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Step 3.
In a large non-stick frying pan over medium-high heat, add the vegetable oil. Once hot, add the fenugreek seeds and fry until they turn dark brown, about 30 seconds. Add the drained potatoes and fry, stirring regularly, for 10 minutes until golden and crisp.
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Step 4.
Transfer the cooked potatoes to a large bowl. Toss with the sliced red onion, red chilli, chopped coriander, and green chilli pickle until fully coated. Garnish with extra sliced red chilli and fresh coriander just before serving.
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