Potatos in Yogurt and Methi Sauce

"This potato dish is very creamy with a hint of methi flavor, good side dish for spicy pulaos or indian flat breads. It can also be used as a filling in sandwich wraps. Spinach can be substituted for methi leaves."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Wash and cut the potatoes in half lengthwise, skin on. Cook it in salted water, until the potatoes becomes tender.
  • Heat oil in a pan. Add mustard seeds after it splutters add the red chillies and curry leaves, fry till it becomes crispy.
  • Add the methi leaves and stir fry for few minutes, lower the heat, add the chilli powder, cumin powder and salt.
  • Add the potatoes to it and cook for few minutes, mix it well without breaking the potatoes.
  • Add 3 tbs of yogurt to the mixture and stir it thoroughly, check for salt and remove it from heat.
  • Transfer it to a serving bowl, cover it and let it stand for at least 2 hours before serving.
  • Add the remaining 1 tbs yogurt to it just before serving.

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