Prep 20 mins
Cook 45 mins
Wonderful recipe and it's one of my favourites! I hope you enjoy this; really I do:)
- 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)
- 1⁄4 teaspoon black pepper
- 1 kg baby potatoes, washed and dried
For the masala paste
- 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
- Grind together all the ingredients mentioned under'masala paste' and keep aside.
- Prick potatoes all over using a fork.
- Heat oil in a wok.
- Once its hot, deep fry the potatoes in it until golden in colour.
- Drain on clean paper towels and keep aside.
- Heat oil or ghee in a skillet.
- Add cumin and mustard seeds alongwith asafoetida powder.
- Allow to splutter.
- Once they stop spluttering, add the ground paste and fry until the ghee or oil separates from the masala.
- Add kasoori methi, salt, pepper, potatoes and a little water.
- Stir well.
- Cover and cook on medium flame until the potatoes are tender and ready to eat.
- Serve hot with naan or paratha or kulchas.
I made this dish tonight - my SO found this to be one of the best potato dishes he's ever had! We cook and eat lots of Indian food, so I take that as quite a compliment! Great recipe!
My neighbour prepared this to accompany an Indian potluck dinner a while back. Everyone thoroughly enjoyed it's unique flavour! Tonight I'm hosting a similar affair and the same neighbour is preparing this dish again. We all loved the method of 'frying' the potatoes rather than simmering them in liquid. Probably not great for the waist line but hey, neither are the rest of the dishes! Fenugreek adds that special flavour. Thanks so much for posting!
I love Indian spicy potatoes and as this recipe was different from my usual one, I just had to try it. I'm not surprised this is one of Charishma's favourites, it's a great tasting dish. Easy to make and excellent instructions too. I had to use different chillis to those specified, but otherwise did everything the same. I noticed that my DH (who isn't too keen on Indian cuisine) had a clean plate at the end of the meal, so I know I'll be using this recipe again (hooray)!