Spicy Potato Fry Recipe – Fenugreek & Curry Leaf Indian Potatoes

Last Updated on 4 months by Neha Deshmukh

Spicy Potato Fry Recipe – Fenugreek & Curry Leaf Indian Potatoes

Hey everyone! If you’re anything like me, a simple potato fry can solve so many problems. But this isn’t just any potato fry. This Spicy Potato Fry, bursting with the aroma of fenugreek and curry leaves, is a little slice of Indian comfort food. I first made this when I was craving something quick, flavorful, and totally satisfying – and it’s been a family favorite ever since! It’s seriously easy, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, thanks to the beautiful blend of spices. Plus, it’s a fantastic side dish or even a tasty snack on its own. Honestly, who doesn’t love a good potato fry?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 500 grams potatoes (about 2 medium-large), cut into wedges or cubes
• 6 tbsp light olive oil or vegetable oil
• ½ tsp fenugreek seeds (methi seeds)
• 2-3 dry red chilies
• 1 sprig curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Potatoes: Choosing the Right Variety

For the best fry, you want a potato that holds its shape well. Yukon Gold or Red Potatoes are fantastic choices. They get beautifully crispy on the outside while staying fluffy inside. Avoid waxy potatoes like new potatoes, as they won’t crisp up as nicely.

Fenugreek Seeds: Aromatic & Flavorful

Fenugreek seeds (methi) have a unique, slightly bitter flavor that adds so much depth. Don’t skip them! They’re a staple in Indian cooking for a reason. You can find them at most Indian grocery stores or online.

Curry Leaves: Fresh vs. Dried & Regional Uses

Fresh curry leaves are always best, if you can get your hands on them. They have an incredible citrusy aroma. If you can’t find fresh, dried curry leaves will work in a pinch, but use about half the amount. Curry leaf usage varies regionally in India – some areas use them generously, others more sparingly.

Dry Chilies: Heat Levels & Substitutions

The number of dry chilies you use will determine the spice level. I usually go with 2-3 for a good kick. You can use Kashmiri chilies for color and mild heat, or hotter varieties like Byadagi for more intensity. If you don’t have dry chilies, a pinch of chili powder will do!

Oil: Olive Oil vs. Vegetable Oil – Which to Use?

I prefer light olive oil for a slightly healthier option, but vegetable oil works perfectly well too. Just make sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over medium heat.
2. Add the fenugreek seeds, curry leaves, and dry chilies. Fry for about a minute, until the fenugreek seeds start to sizzle and become fragrant. This is where the magic begins!
3. Now, add the potato wedges or cubes. Turn the heat up to high and sauté for a few minutes, until the potatoes start to sizzle and lightly brown.
4. Season with salt. Reduce the heat to low, cover the pan, and let the potatoes simmer for 20-25 minutes, or until they’re tender. Stir occasionally to prevent sticking.
5. In the last 5 minutes, remove the lid to allow the potatoes to crisp up nicely.
6. Drain any excess oil and serve immediately. Seriously, these are best enjoyed hot!

Expert Tips

Want to take your potato fry to the next level? Here are a few of my go-to tips:

• Achieving the Perfect Crisp: Don’t overcrowd the pan! This lowers the temperature and results in steamed, not fried, potatoes. Work in batches if necessary.
• Controlling the Spice Level: Start with fewer chilies and taste as you go. You can always add more, but you can’t take them away!
• Preventing Potatoes from Sticking: Make sure your pan is well-heated before adding the potatoes, and stir frequently, especially during the simmering stage.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level Adjustment: For mild heat, use just one dry chili or a pinch of Kashmiri chili powder. For a fiery kick, add more Byadagi chilies or a dash of cayenne pepper.
• Festival Adaptation (Navratri/Vrat Friendly Option): During Navratri or other fasting periods, you can skip the fenugreek seeds and use rock salt (sendha namak) instead of regular salt.
• My Family’s Twist: My mom always adds a pinch of turmeric powder for extra color and health benefits. It’s delicious!

Serving Suggestions

These potato fries are amazing as a side dish with dal and rice, or with roti and sabzi. They’re also fantastic as a snack with a cup of chai. Honestly, I’ve been known to eat them straight from the pan!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, they won’t be as crispy. You can reheat them in a pan or oven to try and restore some of the crispness.

FAQs

Got questions? I’ve got answers!

What type of potatoes work best for this fry?

Yukon Gold or Red Potatoes are ideal. They hold their shape well and get beautifully crispy.

Can I make this ahead of time?

You can prep the potatoes ahead of time by cutting them and soaking them in water to prevent browning. But for the best results, fry them just before serving.

How can I adjust the spice level?

Adjust the number of dry chilies you use, or substitute with Kashmiri chili powder for mild heat.

What is the purpose of fenugreek seeds in this recipe?

Fenugreek seeds add a unique, slightly bitter flavor that’s characteristic of Indian cuisine. They add a lot of depth to the dish.

Can I use frozen potatoes for this recipe?

While you can use frozen potatoes, they won’t get as crispy. If you do, make sure to thaw them completely and pat them dry before frying.

Is it possible to bake these potatoes instead of frying?

Yes! Toss the potatoes with oil and spices, then bake at 200°C (400°F) for about 25-30 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious.

Enjoy! Let me know in the comments how yours turn out. I love hearing from you!