Roasted Potatoes in Creamy Fenugreek Leaf Sauce
Soft on the inside, crispy on the outside, these roasted potatoes can only be made better by one thing- a silky fenugreek leaf sauce! Fortunately we’ve got all of that here for you. The baby potatoes are roasted in olive oil with mustard seeds and curry leaves. The sauce uses fresh fenugreek leaves, garlic, cashews, and lime for a bright, green, delicate, and light sauce. The sauce with the small potatoes are perfect for Spring, so let’s get eating!
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All About Fenugreek Leaves
Fenugreek is a spice commonly used in Indian cuisine, where it is generally called methi. Most of the time the seeds are used, often dried and ground, but the leaves are also sometimes incorporated into dishes. As well as being used culinarily as an herb, fenugreek leaves have often also been used in medicine, as a component in many home remedies. Having never tried any of these cures myself, and not having any medical knowledge, I’m going to be sticking more to the culinary side here. Fenugreek leaves have a light, herbaceous flavor, with a little bit of bitterness and a slightly sweet aroma. They can be eaten raw or cooked- personally, I enjoyed the flavor they brought more when raw. Where I live, I’ve only ever seen fenugreek leaves fresh at the local Indian market, so that’s where I would look first. Specialty health food stores might also have them in stock. Pick fresh looking leaves that have a rich green color and haven’t started to wilt. Fenugreek leaves are nutrient rich, and among other things contain high levels of vitamins K, A, and C, as well as some of the B vitamins.
Looking for Indian-Inspired Recipes? Try one of these!
- Indian-Spiced Vegan Warm Pumpkin Salad
- Curry Leaf Oven Roasted Carrot Recipe
- Bitter Bhindi (Bitter Melon and Vegan Okra Recipe)
- Garlic Mustard and Spinach Saag
- 4 Ingredient Fluffy Easy Flatbreads (Vegan, G.F. Optional)
- Vegan Mung Bean Dal Fennel Frond Recipe
- Vegan Lime and Coconut Spicy Cashews
- Garlic Scape Sweet Potato Pakoras or Fritters (Vegan)
- Vegan Spinach and Chickpea Curry
- Roasted Chestnut Crabapples and Kabocha Squash
How to Make Potatoes and Fenugreek Leaf Sauce
Let’s get cooking! First, we’re going to roast our potatoes. I used a 24 ounce package of multi-colored baby potatoes for this, and cut all but a few of the tiniest ones in half. I threw all of the potatoes in a large cast iron skillet (but any oven-friendly cookware is fine), and tossed in some olive oil. The salt, pepper, curry leaves, and mustard seeds get sprinkled on top, and then into the oven it goes. Take the potatoes out every 10 minutes or so, and give them a toss. After around 30 minutes, your potatoes should be done- just make sure they are easily pierced with a fork. If not, give them a little more time in the oven.
While the potatoes are cooking, we can quickly blitz this sauce together. Add all the ingredients for the sauce in a blender. A quick note- the fenugreek leaves can include the stems as well, and should be lightly packed when measured. Blend it all together, until it’s really smooth and silky.
Once the potatoes are cooked, put the sauce on a serving plate and top with the roasted potatoes. And that’s it! You’re ready for your delightful, totally spring-appropriate roasted mini potatoes.
Roasted Potatoes in Creamy Fenugreek Leaf Sauce
Ingredients
- 24 oz. baby potatoes
- 1 tsp. mustard seeds
- 10 curry leaves
- 4 tbsp. olive oil, divided
- Salt and pepper, to taste
- 2 cups fresh fenugreek leaves
- ½ cup cashews
- 2 cloves garlic
- 1 lime, juiced
Instructions
- Preheat the oven to 400°F (200°C). Cut the potatoes in half, and place in a baking dish. Drizzle with 2 tbsp. olive oil, top with mustard seeds and curry leaves, and sprinkle with salt and pepper. Roast for around 30 minutes, stirring every 10 minutes or so, until tender with some browning.
- While the potatoes cook, make the sauce. Add the fenugreek leaves, cashews, remaining 2 tbsp. olive oil, garlic, and lime juice to a blender, along with ¼ cup water. Blend until silky smooth, and season with salt and pepper to taste.
- Once the potatoes are cooked, spread most of the sauce on a large serving plate. Top with the roasted potatoes, and dollop the remaining sauce on top.
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What can one replace the cashews with, if one has a nut allergy?
My two favorite options for this are soaked sunflower seeds and cooked white beans- they’re both great at getting a creamy sauce!