Fenugreek Potatoes


by Malu Trehan, RDN, MPH

If you haven’t discovered fenugreek yet, you are in for a treat! This medicinal herb is excellent for detoxification. Not only is it highly anti-inflammatory but it offers digestive relief, lowers cholesterol, and lowers blood sugar.  Fenugreek is also known for increasing testosterone levels and libido in men and helping breastfeeding moms produce more milk. It’s an all-round amazing leafy green.


2 Tbsp ghee

1 tsp cumin seeds

¼ tsp asafetida

2 russet potatoes, peeled and cubed

1 bunch fenugreek, stems removed and chopped

1 tomato, diced

1 clove garlic, minced

1 tsp salt

1 tsp cumin powder

2 tsp coriander powder

½ tsp turmeric (fresh or powder)

¼ tsp garam masala

¼ lemon


  1. Heat ghee in a pan  over medium-high heat.

  2. Add one cumin seed to test if the ghee is hot enough. It should make a popping sound if it’s hot enough. Once the ghee is ready, add the remaining cumin seeds. Next, add the asafetida.

  3. Place the diced potatoes into the pan and stir for about a minute. Add the fenugreek, garlic, salt, cumin, coriander, turmeric, and garam masala to the pan and combine.

  4. After a 2 minutes, add the diced tomatoes and cover. Let it cook for about 15 minutes or until potatoes are done. If using a wok or steel pan, you may need to add a 1-2 tablespoons of water to make sure it doesn’t stick the bottom.

  5. After the potatoes are done, turn off the heat and squeeze fresh lemon juice on top.

Do you have a favorite way to eat fenugreek? Please share it below.