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Home » Side Dishes » Curry , Poriyal and Subzi

Published: Dec 25, 2018 · Modified: Dec 30, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Aloo Kasuri Methi | Potatoes with Dried Fenugreek Leaves

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aloo kasuri methi

Aloo Kasuri Methi | 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.

potatoes with fenugreek leaves

It is the last week of the year and as it goes every year, this year also seems to have passed way too quickly. I was almost not going to post anything in between all the festivities and vacations, but 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 for 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.

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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 the 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 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.

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
Aloo Kasuri Methi | Potatoes with Dried Fenugreek Leaves

Procedure

  • Boil the potatoes, remove the skin and chop them into 1 inch cubes and keep aside.
boiled and peeled potato in a bowl
  • 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.
sauteing onions, methi and potato
  • Serve Aloo Kasuri Methi Subzi with rice, chapatti, pulka or poori.
Aloo Kasuri Methi | Potatoes with Dried Fenugreek Leaves

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

aloo methi curry

Aloo Kasuri Methi | Potatoes with Dried Fenugreek Leaves

Aloo Kasuri Methi | 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.
5 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 383kcal
Author: Sandhya Ramakrishnan

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

Calories: 383kcal | Carbohydrates: 72g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 1699mg | Fiber: 10g | Sugar: 6g | Vitamin A: 362IU | Vitamin C: 108mg | Calcium: 64mg | Iron: 4mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Lakshmi Bhat says

    May 30, 2021 at 3:16 am

    5 stars
    Very easy to prepare. And testy too😍

    Reply
    • Sandhya Ramakrishnan says

      May 30, 2021 at 5:10 pm

      Thank you!

      Reply
  2. Sp says

    March 06, 2021 at 9:24 am

    5 stars
    Great recipe

    Reply
    • Sandhya Ramakrishnan says

      March 07, 2021 at 6:46 pm

      Thanks!

      Reply
  3. Asha Gopinathan says

    February 17, 2021 at 8:19 am

    5 stars
    Really Yummy specially chatpata. Loved it.

    Reply
    • Sandhya Ramakrishnan says

      February 18, 2021 at 10:25 am

      Thank you! Glad you liked the recipe.

      Reply
  4. Harjit says

    September 24, 2019 at 6:52 pm

    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?

    Reply
    • Sandhya Ramakrishnan says

      September 24, 2019 at 10:06 pm

      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.

      Reply
  5. Swati says

    February 21, 2019 at 5:28 pm

    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!!

    Reply
  6. Priya Srinivasan says

    February 20, 2019 at 9:48 am

    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!

    Reply
  7. Chef Mireille says

    January 23, 2019 at 11:17 pm

    5 stars
    I love the flavor of kasuri Methi and can imagine how wonderful these potatoes must have tased with the other spices you included also

    Reply
  8. Veena Krishnakumar says

    January 18, 2019 at 8:37 am

    That combination is super good. Fenugreek will add a lot of flavours to the curry. Lovely

    Reply
  9. Pavani says

    January 04, 2019 at 5:36 pm

    5 stars
    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.

    Reply
  10. Gayathri Kumar says

    January 03, 2019 at 5:16 am

    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.

    Reply
  11. harini says

    December 31, 2018 at 5:27 pm

    5 stars
    Aloo sabji in any form is very much appreciated at home. This one sounds aromatic and flavorful as well.

    Reply
  12. Suma Gandlur says

    December 29, 2018 at 7:20 pm

    That is one flavor loaded curry whether one uses fresh or dried fenugreek leaves.

    Reply
  13. Srividhya Gopalakrishnan says

    December 27, 2018 at 12:24 pm

    5 stars
    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.

    Reply
  14. Priya Suresh says

    December 26, 2018 at 3:42 pm

    Aromatic side dish, i can have this aloo kasuri methi with some rasam rice. Fingerlicking potato curry there.

    Reply
  15. Aruna Manikandan says

    November 28, 2012 at 7:34 am

    looks delicious dear 🙂

    Reply
  16. Nivedhanams Sowmya says

    November 28, 2012 at 1:00 am

    So delicious and flavorful!!!
    Sowmya
    Ongoing Event - CWF - Whole Wheat Flour
    Ongoing Event - Let's Party - Eggless Bakes and Treats

    Reply
  17. Easy (EZ) Editorial Calendar says

    November 28, 2012 at 5:03 am

    Looks yum and well explained....Thank you so much for sharing this:)

    Did you get a chance to check the website www.ezedcal.com/ta to manage editorial calendar easily for your blog and show your editorial calendar in your blog easily (optional)
    Thanks & Regards
    Malar

    Reply
  18. Roha says

    November 28, 2012 at 5:03 am

    woo looks tempting dear 🙂
    Glad to follow you 🙂

    https://hyderabadicuisinerecipes-angel.blogspot.com/

    Reply
  19. Priya R says

    November 27, 2012 at 9:18 pm

    so good this must be for roti

    Reply
  20. Gayathri Ramanan says

    November 27, 2012 at 8:01 pm

    Looks so yummm.....

    Reply
  21. Meena B says

    November 27, 2012 at 3:57 pm

    hi dear. u made it just like me. this is yummy dish

    Reply
    • My Cooking Journey says

      November 27, 2012 at 4:09 pm

      Thanks Meena Aunty! I love this curry with a simple dal and chawal or roti 🙂

      Sandhya

      Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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