Kasuri Methi and Potato Frying Recipe Made Simple

To begin making Kasuri Methi Aur Aloo Rasedar formula, first bubble the potatoes using a pressure cooker.

Once done, skin and roughly mash the potatoes keep a few pieces intact.toasty ghee in a wok on medium toasty, toss in cumin seeds, fennel and methi seeds and let it splutter.toss in the dried fenugreek leaves (kasuri methi), and let its aroma release into the oil.toss in the ginger paste, slit green chillies and saute until the raw smell goes away.toss in the diced tomatoes and saute until its half cooked.toss in the coriander, turmeric, cumin and red chilli dusting masala condiment and saute for 2 mins.Now, toss in the roughly mashed potatoes and two cups of liquid and toss together well.augment the taste with table salt, aamchoor dusting masala condiment and stew the mixture for 5 to 6 mins.Once the broth comes together and reaches your desired consistency, switch off the flame.decorate with a teaspoon of kasuri methi and present the Kasuri Methi Aur Aloo Rasedar formula along with Parathas.