This recipe is courtesy of my good friend Sowmya, an excellent home cook and an extremely hospitable person. It can be made with just kasuri methi or fresh methi, I had a bunch of fresh methi on hand, so I used that. Here's how I made it:
1 bag of baby potatoes (contains abt. 20 - 25)
1 bunch fresh methi - only leaves to be used
3 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 cup finely chopped onion
1 tsp turmeric pwd
1 tsp ginger paste
1 tsp garlic paste
2 tsp coriander pwd
2 tsp cumin pwd
1 to 2 tsp red chilli pwd
1 tbsp kasoori methi - crushed (increase if not using fresh methi leaves)
Salt and sugar to taste
Boil the potatoes in pressure cooker for 1 or 2 whistles, they should be cooked but remain firm. When cool, peel and keep aside. If potatoes are not baby-sized, you can chop them too.
Heat the oil in a large wok, add the mustard and cumin seeds. When they stop spluttering add the chopped onions and fry till softened. Add the ginger and garlic pastes and fry another few mins. Then add the methi leaves, cover and cook on medium low heat for 10 mins. You can use a few tbsp water to avoid burning. Then add the kasoori methi, turmeric ,coriander pwd, cumin pwd and red chilli powder. After 5 mins add the boiled and peeled baby potatoes and salt and sugar to taste. Cover and cook on medium heat for 10 mins, stirring in between to make sure all potatoes are well coated with the methi-onion-spice mix. Add few drops of oil as they are cooking and let some of the potatoes get slightly golden-brown to give a nice crunch.
Serve warm with rotis or rice.