Kasuri Methi is dried leaves of the fenugreek plant. It is an herb with a bitter but addictive taste.
Aloo Methi is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices.
Kasuri methi is used as a flavoring agent in Indian cooking. Compared to the fresh leaves, the dried ones have very strong distinctive flavor which fascinates the taste buds . Kasoori Methi has a very long shelf life.
Potatoes (medium sized) – 3 (Boil, peel and cut them into medium sized cubes) I used whole baby potatoes
Dry fenugreek leaves / Kasoori methi – 3 tbs
Crushed Garlic – 1 tbs
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Dry mango powder – 1 tsp (optional)
Turmeric powder – 1/4 tsp
Oil – 1 tsp
Cumin seeds – 1/2 tsp
Salt to taste
lime juice – 1tsp (optional)
Heat oil in a pan. Add cumin seeds . When the cumin seeds crack add crushed garlic and sauté till garlic turns slight brown in color. Add potato cubes and mix well. Add turmeric powder, red chili powder, coriander powder, cumin powder, dry mango powder and salt to taste. Saute for 3-4 minutes.
Now, add crushed dry fenugreek leaves/ kasoori methi and mix well. Let it cook for 3-4 minutes. Add lime juice and serve hot with chapati.
•Kasuri Methi is generally used as a condiment for flavouring various curries and subzis.
•It combines well with starchy or root vegetables like carrots, yams and potatoes.
•Add to whole wheat dough to make flavourful rotis and parathas.
.Add a teaspoon of dried fenugreek leaves to curries, as a spice, along with tomatoes.
•It is used popularly in handi recipes.
•It can also be roasted and crushed before adding to subzis, to enhance the flavour and aroma.