Aloo Kasuri Methi Subzi (Potatoes with dried fenugreek leaves)

Aloo Kasuri Methi Subzi
Kasuri methi is dried fenugreek leaves. It is used as a flavoring agent in Indian cooking. Compared to the fresh leaves, the dried ones
have very strong flavor and has 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 the seed, vegetable (fresh leaves) and herb. Potato being one of the most versatile vegetable pairs very well with kasuri methi in this simple yet very flavorful recipe.
Aloo kasoori methi subzi %%
Preparation time – 10 mins
Cooking time – 30 mins plus time to boil the potatoes
Difficulty level – easy

Ingredients – (serves 4)

  • Potatoes – 4 large
  • Kasuri methi – 1/4th cup
  • Onion – 1 large (chopped)
  • Cumin seeds – 1 tsp
  • Red chili powder – 1 tsp (depending on your spice level)
  • Dhania jeera powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Oil – 2 tbsp
  • Salt – to taste


  • Boil the potatoes, remove the skin and chop them into 1 inch cubes and keep aside.
Aloo kasoori methi subzi %%
  • In a large pan, heat the oil and add the cumin Once the seeds sputter add the chopped onions and sauté until translucent.
Aloo kasoori methi subzi %%
  • Now add the kasuri methi, chili powder, dhania jeera powder and turmeric powder along with salt and fry it for couple of mins.
Aloo kasoori methi subzi %%
  • Add the chopped potatoes and mix well.
Aloo kasoori methi subzi %%
  • Fry the potatoes until golden brown. Serve Aloo Kasuri Methi Subzi with rice, chapatti, pulka or poori.
Aloo kasoori methi subzi %%
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