Aloo Kasuri Methi or Potatoes with Dried Fenugreek Leaves is the perfect curry/side dish for a quick weeknight dinner or as a part of the elaborate weekend meal.
It is the last week of the year, and as it goes every year, this year also seems to have passed too quickly. I was almost not going to post anything in between all the festivities and vacations, but I decided against it.
My final week for BM for the year is ‘Redo old posts,’ and this is one of the themes that I enjoyed the most this year. I was able to go back and fix many of my old posts, which were in absolute need of new pictures.
My first post for this week is this delicious Aloo Kasuri Methi recipe. If you are looking to make something very quick and with very basic ingredients, then this Aloo Kasuri Methi is something you have to try.
I always have a big pack of kasuri methi in my pantry as I use it to flavor pulao and many different subzi. If you are looking to make a gravy subzi, then give this Aloo Methi rasedar Subzi a try.
This uses the exact same ingredients but is a no-onion and no-garlic dish, and can be made during festival days. This specific Aloo Kasuri Methi recipe can also be made without onions. Aloo Kasoori Methi is also a Vegan recipe and is a perfect one for weeknights.
What is Kasuri / Kasoori Methi?
Kasuri methi / Kasoori methi is dried fenugreek leaves. It is used as a flavoring agent in Indian cooking. Compared to the fresh leaves, the dried ones have a very strong flavor and a very long shelf life. India is the largest producer of fenugreek in the world.
Fenugreek is one of a kind that is used in several forms, like seed, vegetable (fresh leaves), and herb. Potatoes, being one of the most versatile vegetables, pair very well with kasuri methi in this simple yet very flavorful recipe.
Ingredients to make Aloo Kasuri Methi
- Potatoes - 4 large
- Kasuri methi - ¼th cup
- Onion - 1 large (chopped)
- Cumin seeds - 1 tsp
- Dry red chilies - 2
- Red chili powder - 1 teaspoon (depending on your spice level)
- Dhania jeera powder - 1 tsp
- Turmeric powder - ½ tsp
- Oil - 2 tbsp
- Salt - to taste
Procedure
- Boil the potatoes, remove the skin, and chop them into 1-inch cubes and keep aside.
In a large pan, heat the oil and add the cumin seeds and dry red chilies.
Once the seeds splutter, add the chopped onions and sauté until translucent.
Now add the kasuri methi, chili powder, dhania jeera powder, and turmeric powder along with salt and fry it for a couple of minutes.
Add the chopped potatoes and mix well.
Fry the potatoes until golden brown.
- Serve Aloo Kasuri Methi Subzi with rice, chapatti, pulka , or poori .
More Recipes With Methi
- Stuffed Methi Paratha - Stuffed Fenugreek Leaves Parata
- Vendhaya Keerai Sambar | Methi Leaves Sambar
- Methi Dal | Lentils with Fresh Fenugreek Leaves
- Methi Malai Mutter | Fenugreek Green Peas Curry
Recipe
Equipment
- ▢ Large Pan
- ▢ Stove
Ingredients
- ▢ 4 large Potatoes
- ▢ ¼ cup Kasuri methi
- ▢ 1 large Onion chopped
- ▢ 1 teaspoon Cumin seeds
- ▢ 2 Dry red chilies
- ▢ 1 teaspoon Red chili powder depending on your spice level
- ▢ 1 teaspoon Dhania jeera powder
- ▢ ½ teaspoon Turmeric powder
- ▢ 2 tablespoon Oil
- ▢ to taste Salt
Instructions
- Boil the potatoes, remove the skin and chop them into 1 inch cubes and keep aside.
- In a large pan, heat the oil and add the cumin seeds and dry red chilies.
- Once the seeds splutter add the chopped onions and sauté until translucent.
- Now add the kasuri methi, chili powder, dhania jeera powder and turmeric powder along with salt and fry it for couple of mins.
- Add the chopped potatoes and mix well.
- Fry the potatoes until golden brown.
- Serve Aloo Kasuri Methi Subzi with rice, chapatti, pulka or poori.
Nutrition
More Curry , Poriyal and Subzi
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Kathirikai Kara Curry | Brinjal Poriyal
- Avarakkai Poriyal | Broad Beans Stir Fry
- Purple Cabbage Poriyal | Cabbage Curry With Coconut
Aloo Kasuri Methi | Potatoes with Dried Fenugreek Leaves
Equipment
- Large Pan
- Stove
Ingredients
- 4 large Potatoes
- ¼ cup Kasuri methi
- 1 large Onion chopped
- 1 teaspoon Cumin seeds
- 2 Dry red chilies
- 1 teaspoon Red chili powder depending on your spice level
- 1 teaspoon Dhania jeera powder
- ½ teaspoon Turmeric powder
- 2 tablespoon Oil
- to taste Salt
Instructions
- Boil the potatoes, remove the skin and chop them into 1 inch cubes and keep aside.
- In a large pan, heat the oil and add the cumin seeds and dry red chilies.
- Once the seeds splutter add the chopped onions and sauté until translucent.
- Now add the kasuri methi, chili powder, dhania jeera powder and turmeric powder along with salt and fry it for couple of mins.
- Add the chopped potatoes and mix well.
- Fry the potatoes until golden brown.
- Serve Aloo Kasuri Methi Subzi with rice, chapatti, pulka or poori.
