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aloo methi curry
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5 from 8 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 383kcal

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

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