Kasuri methi is dried fenugreek leaves which can be used as a substitute when fresh methi leaves are not available. My version of kasuri methi aloo is a simple dish with potatoes seasoned with Indian spices and flavored with dried methi.
Ingredients:
Potatoes – 5 large, cut into big cubes
Kasuri methi/Dried fenugreek leaves – 3 tbsp
Jeera/Cumin seeds – 2 tsp
Asafoetida – 1/4 tsp
Cumin powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 3 tsp
Red chilly powder – 2 tsp
Garam masala – 2 tsp
Amchur/Dry mango powder – 1/2 tsp
Oil – 3 tbsp
Salt – to taste
Method:
1. Heat oil in a pan and add jeera. When they splutter, add potatoes, asafoetida and salt. Cover and cook for 10 minutes.
2. Add cumin powder, turmeric powder, coriander powder, red chilly powder and mix well. Cover and cook the potatoes.
3. When potatoes are cooked, fry them in medium flame for 7-8 minutes. Add garam masala, amchur powder and mix well. Check and adjust salt.
4. Crush the kasuri methi and add to the potatoes. Mix well, so that the methi gets coated well on each potato.
Serve hot with chapathi and raita.