Methi Dum Aloo Fenugreek Indian Spicy Potatoes Food
METHI DUM ALOO - FENUGREEK INDIAN SPICY POTATOES
Make and share this Methi Dum Aloo - Fenugreek Indian Spicy Potatoes recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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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- Wash the methi leaves thoroughly and cut the stems near the roots and discard. Chop the rest, place in a bowl and add about 2 tsp salt to it. Mix well and keep aside.
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- Add the potatoes, give it a quick stir to mix everything together, cover and cook over low heat for 7-8 minutes, till the potatoes are almost tender.
- Now squeeze the methi leaves to take out any water from them. Add to the pan with the potatoes. Add turmeric powder, coriander powder, Kashmiri chili powder and salt. Give it a quick stir and let it cook over medium heat for 3-4 minutes. Remove from heat and serve hot with rotis and dal or rice and dal.
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- Clean leaves and soak in a bowl of water for 5 minutes till the dirts settles down at the bottom. Then remove from water and wash thoroughly. Chop finely.
- Heat oil in a pan. Add cumin seeds and let it crackle. Add garlic and saute till it leaves pungent smell. Add onion, green chillies and saute for 2 minutes till translucent.
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