Potatoes with Kasoori Methi

When I visited my Aunt’s place last year, I saw a packet of Kasoori Methi in her Kitchen. I knew it is added in Paneer Butter Masala. I asked her about its other uses. She told me it is nothing but dried Fenugreek Leaves; adding it gives nice flavor to Kurma and Poriyal (DryCurry). I bought one from India when I came here. I added it to the Potatoes today. Amazingly, it gave a very different taste than expected.

 

Ingredients:

Potatoes (Medium) 3

Cumin Seeds 3 pinch

Turmeric Powder 2 pinch

Coriander Powder ½ tsp

Chilli Powder ¼ tsp

Cumin Powder ¼ tsp

Kasoori Methi 2 tsp

Salt

Oil

Preparation:

Cook Potatoes. Peel and dice into small cubes.

Method:

Heat Oil in a Pan. When hot, add Cumin seeds. When they crackle, add cubed Potatoes, all the Powders, Kasoori Methi, Salt and mix well. Fry till it gets a well roasted coasting of the Masala Powders.

Serves: 2

Serve with Rice and Sambar.

Notes:

Kasoori Methi can be replaced by Fresh Fenugreek Leaves (Vendhaya Keerai).

Instead of Chilli Powder, Cumin Powder and Coriander Powder, Sambar Powder can be used.