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.
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.
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 tsp (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 couple of mins.
- Add the chopped potatoes and mix well.
- Fry the potatoes until golden brown.
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Aloo Kasuri Methi | Potatoes with Dried Fenugreek Leaves
Ingredients
- 4 large Potatoes
- ¼ cup Kasuri methi
- 1 large Onion chopped
- 1 tsp Cumin seeds
- 2 Dry red chilies
- 1 tsp Red chili powder depending on your spice level
- 1 tsp Dhania jeera powder
- ½ tsp Turmeric powder
- 2 tbsp 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.
Harjit says
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?
Sandhya Ramakrishnan says
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.
Swati says
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!!
Priya Srinivasan says
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!
Chef Mireille says
I love the flavor of kasuri Methi and can imagine how wonderful these potatoes must have tased with the other spices you included also
Veena Krishnakumar says
That combination is super good. Fenugreek will add a lot of flavours to the curry. Lovely
Pavani says
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.
Gayathri Kumar says
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.
harini says
Aloo sabji in any form is very much appreciated at home. This one sounds aromatic and flavorful as well.
Suma Gandlur says
That is one flavor loaded curry whether one uses fresh or dried fenugreek leaves.
Srividhya Gopalakrishnan says
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.
Priya Suresh says
Aromatic side dish, i can have this aloo kasuri methi with some rasam rice. Fingerlicking potato curry there.
Aruna Manikandan says
looks delicious dear 🙂
Nivedhanams Sowmya says
So delicious and flavorful!!!
Sowmya
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Easy (EZ) Editorial Calendar says
Looks yum and well explained....Thank you so much for sharing this:)
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Roha says
woo looks tempting dear 🙂
Glad to follow you 🙂
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Priya R says
so good this must be for roti
Gayathri Ramanan says
Looks so yummm.....
Meena B says
hi dear. u made it just like me. this is yummy dish
My Cooking Journey says
Thanks Meena Aunty! I love this curry with a simple dal and chawal or roti 🙂
Sandhya