Methi Dum Aloo - Fenugreek Indian Spicy Potatoes |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Wonderful recipe and it's one of my favourites! I hope you enjoy this; really I do:) Ingredients:
2 tablespoons ghee or 2 tablespoons oil |
1 pinch asafetida powder |
1/2 teaspoon mustard seeds |
1 teaspoon cumin seed |
3 teaspoons kasuri methi (dried fenugreek leaves) |
salt |
1/4 teaspoon black pepper |
1 kg baby potatoes, washed and dried |
3 tomatoes, washed,peeled and chopped |
3 onions, peeled,washed and chopped |
2 cloves garlic, peeled,washed and chopped |
1 inch fresh ginger, peeled,washed and chopped |
2 green chilies, washed,ends trimmed and chopped |
3 teaspoons red kashmiri chilies |
1 tablespoon coriander seed |
Directions:
1. Grind together all the ingredients mentioned under'masala paste' and keep aside.
2. Prick potatoes all over using a fork.
3. Heat oil in a wok.
4. Once its hot, deep fry the potatoes in it until golden in colour.
5. Drain on clean paper towels and keep aside.
6. Heat oil or ghee in a skillet.
7. Add cumin and mustard seeds alongwith asafoetida powder.
8. Allow to splutter.
9. Once they stop spluttering, add the ground paste and fry until the ghee or oil separates from the masala.
10. Add kasoori methi, salt, pepper, potatoes and a little water.
11. Stir well.
12. Cover and cook on medium flame until the potatoes are tender and ready to eat.
13. Serve hot with naan or paratha or kulchas.
14. Enjoy!
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