Aloo Kasuri Methi | Potatoes with Dried Fenugreek Leaves
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.
More Recipes With Methi
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Recipe
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.
Loved it. Easy to make and yumyum. Thank you.
Thank you. Glad you liked the recipe.
Very easy to prepare. And testy too😍
Thank you!
Great recipe
Thanks!
Really Yummy specially chatpata. Loved it.
Thank you! Glad you liked the recipe.
Why such a small amount of kasoori methi for 4 big potatoes?
I understand the dried methi leaves are strong and flavourful but still
I would have used at least 1 cup of methi leaves instead of just 1/4 cup.
From the pictures it looks like Potatoes bhaji with methi flavour and aroma!
Any comments?
I have used the dried methi leaves here and anything more than what I have used would have made the bhaji very bitter. If I was using fresh methi leaves I would have definitely used more.
This is one of our favourite side dishes that my kids enjoy with ajwain paranthas.There is another version of it that I make with fresh methi leaves. You bowl of subzi looks so yumm and aromatic!!
That is so nice of him to check on your blog sandhya, here the only help many get is eating 🙂
Love this simple subzi, i make similar with fresh methi, would like to try this too, i bet the aroma must be mesmerizing!
I love the flavor of kasuri Methi and can imagine how wonderful these potatoes must have tased with the other spices you included also
That combination is super good. Fenugreek will add a lot of flavours to the curry. Lovely
That is such a flavorful preparation with kasoori methi. I love kasoori methi but never used it in this way - your version sounds delicious. I have to try it out sometime.
I love adding Kasurinen methi in every dish I make. It adds so much flavour and taste to the dish. This version with potatoes looks absolutely delicious.
Aloo sabji in any form is very much appreciated at home. This one sounds aromatic and flavorful as well.
That is one flavor loaded curry whether one uses fresh or dried fenugreek leaves.
That's so nice of your husband. It is easy to work without panicking when you have a list and this redo old post theme also helps. This is indeed an quick and delicious curry for the week night dinners.
Aromatic side dish, i can have this aloo kasuri methi with some rasam rice. Fingerlicking potato curry there.
looks delicious dear 🙂
So delicious and flavorful!!!
Sowmya
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Looks yum and well explained....Thank you so much for sharing this:)
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Thanks & Regards
Malar
woo looks tempting dear 🙂
Glad to follow you 🙂
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so good this must be for roti
Looks so yummm.....
hi dear. u made it just like me. this is yummy dish
Thanks Meena Aunty! I love this curry with a simple dal and chawal or roti 🙂
Sandhya