Methi Dum Aloo - Fenugreek Indian Spicy Potatoes
Wonderful recipe and it's one of my favourites! I hope you enjoy this; really I do:)
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INGREDIENTS
Nutrition- 2
- 1pinch asafoetida powder
- 1⁄2teaspoon mustard seeds
- 1teaspoon cumin seed
- 3
- 1⁄4teaspoon black pepper
- 1
For the masala paste
- 3
- 3
- 2
- 1
- 2
- 3teaspoons red kashmiri chilies
- 1tablespoon coriander seed
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DIRECTIONS
- 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.
- Enjoy!
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