🌿 Kasuri Methi Aloo

A comforting North Indian-style dry potato curry elevated with the earthy aroma of dried fenugreek leaves.

🧂 Ingredients:
3–4 medium potatoes, boiled, peeled & cubed

2 tbsp oil or ghee

1/2 tsp cumin seeds

1–2 green chillies, slit (optional)

1 tsp ginger, grated

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp coriander powder

Salt to taste

1.5 tsp Kasuri Methi, lightly crushed

1 tbsp fresh coriander, chopped

Juice of 1/4 lemon (optional)

👩🍳 Instructions:
Step 1: Prepare the Potatoes
Boil, peel, and cube the potatoes. Set aside.

Lightly mash a few cubes to create texture in the final dish.

Step 2: Temper & Spice
Heat oil/ghee in a pan.

Add cumin seeds and let them sizzle.

Add ginger and green chillies, sauté for a few seconds.

Add turmeric, red chilli powder, and coriander powder. Stir well on low heat to avoid burning.

Step 3: Add Potatoes & Kasuri Methi
Add the boiled potato cubes and mix gently so they’re coated with the spices.

Sprinkle in the crushed Kasuri Methi and salt.

Sauté on medium flame for 5–7 minutes until slightly crisp on the edges and aromatic.

Step 4: Finish & Serve
Garnish with fresh coriander and a squeeze of lemon juice.

Serve hot with phulkas, parathas, or as a side with dal and rice.

🌿 Welza Tip:
Always toast your Kasuri Methi slightly in a dry pan before crushing—it enhances its nutty, herbal aroma for a richer dish.