Description
A classic stir-fry reinvented—spiced potatoes with fenugreek leaves, oven-roasted to perfection!
Ingredients
Units
Scale
- 1 lb (454 g) red baby potatoes (see FAQs & Notes + Variations)
- 2 handfuls fresh methi/fenugreek leaves (see Variations)
- 2 medium cloves of garlic, peeled and chopped
- 1-2 dried red chilies or 1/2 tsp crushed red pepper (optional)
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- salt, to taste
- 2 tbsp neutral cooking oil
- 2 medium green onions, thinly sliced, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200 °C).
- Cut the baby potatoes in halve (or in quarters if using larger sized potatoes) and roughly chop the fenugreek leaves after washing them thoroughly.
- Set the leaves aside until ready to use.
- Spread the potatoes on an aluminum foil lined baking sheet and add the chopped garlic, dried red chilies or crushed red pepper, cumin seeds, turmeric, garam masala and salt. Drizzle oil over the ingredients.
- Toss to combine everything well, ensuring the potatoes are evenly coated with the oil and the seasonings.
- Transfer to the preheated oven and roast for 30 minutes (for smaller sized potatoes, roast for 20-25 minutes), tossing them halfway through.
- Take the potatoes out of the oven after they are almost cooked and toss in the chopped methi/fenugreek leaves.
- Transfer to the oven and roast for about 5-10 minutes till the leaves wilt. Make sure the leaves don’t char or burn.
- Take the baking sheet out of the oven and give it a final toss.
- Garnish with sliced green onions, if using.
- Serve immediately with hot rotis and raita or daal and rice.