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.
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
Cook Potatoes. Peel and dice into small cubes.
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.
Serve with Rice and Sambar.
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.