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