Ingredients
-
2
-
1
-
1/2
-
1
-
3
-
-
1/4
-
1
-
-
3
-
-
-
-
-
Directions
Methi Dum Aloo – Fenugreek Indian Spicy Potatoes,Wonderful recipe and it’s one of my favourites! I hope you enjoy this; really I do:),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!
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Steps
|
1
Done
|
Grind Together All the Ingredients Mentioned Under'masala Paste' and Keep Aside. |
|
2
Done
|
Prick Potatoes All Over Using a Fork. |
|
3
Done
|
Heat Oil in a Wok. |
|
4
Done
|
Once Its Hot, Deep Fry the Potatoes in It Until Golden in Colour. |
|
5
Done
|
Drain on Clean Paper Towels and Keep Aside. |
|
6
Done
|
Heat Oil or Ghee in a Skillet. |
|
7
Done
|
Add Cumin and Mustard Seeds Alongwith Asafoetida Powder. |
|
8
Done
|
Allow to Splutter. |
|
9
Done
|
Once They Stop Spluttering, Add the Ground Paste and Fry Until the Ghee or Oil Separates from the Masala. |
|
10
Done
|
Add Kasoori Methi, Salt, Pepper, Potatoes and a Little Water. |
