Quick Aloo Kasuri Methi Recipe

Quick Aloo Kasuri Methi

Quick Aloo Kasuri Methi

Quick Aloo Kasuri Methi is a simple, easy and effortless subji that can be prepared in a few minutes.

Everyone in my family loves potatoes. This quick aloo methi subji is my ‘to go to’ dish when I am looking for a hassle-free quick recipe that I can prepare in 15-20 minutes. Simple, easy and loaded with flavour.

Kasuri Methi is dried fenugreek leaves. Fenugreek leaves are slightly bitter in taste, with an earthy aromatic flavour. Fenugreek leaves are also quite popular for their nutritional value as it is rich in vitamins and minerals.

This recipe can be enjoyed with Indian breads like Gujarati Methi Thepla, Dal Poori, Palak Poori, Sindhi Doda Roti, Gujarati Biscuit Bhakri and Chawal ka Tikda.


1 tablespoon mustard oil
1 teaspoon cumin seeds
½ teaspoon asafoetida
3 medium sized unpeeled diced potato (1 cm approx)
2 tablespoons dried fenugreek (kasuri methi)
Salt to taste
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chilli powder
1 teaspoon garam masala
1 teaspoon mango powder
2 teaspoons sunflower oil



Heat mustard oil in a pressure cooker and add cumin seeds and asafoetida. Once the seeds begin to splutter add the diced potatoes, kasuri methi, salt, turmeric powder and ¼ cup of water.

Mix and pressure cook for 3 whistles.


Once the pressure is released open the cooker and heat a non-stick pan. Empty the softened potatoes in the pan and sauté on high heat to make sure the potatoes are dry and there is no water.

Add coriander powder, red chilli powder, garam masala, mango powder and oil and sauté for 2-3 minutes on medium heat.

Serve hot with roti, rice or lachha paratha.

Tips & Variations

  1. I have diced the potatoes, but you can use whole baby potatoes too.
  2. There is no need to peel the potatoes as the skin of the potatoes also provides some nutrients.
  3. Instead of dried fenugreek leaves you can use finely chopped fresh leaves too.
  4. I would recommend adding 5-6 tablespoons of fresh leaves for a nice flavour.
  5. You can use regular oil like sunflower oil, corn oil and soyabean oil instead of mustard oil.
  6. If you don’t want to use pressure cooker, you can directly cook the potatoes in the pan. Cooking in pressure cooker fastens the cooking time.