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Methi Dum Aloo
Category : Sabzi, Potato, Tomatoes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Grind together all the ingredients for the masala paste and set aside.
- Wash and dry potatoes, prick them all over with a fork.
- Deep fry the potatoes until golden in colour and set aside.
- Heat oil. Add hing, mustard and cumin seeds, let them splutter.
- Add the ground paste, fry until the ghee or oil separates from the masala and oil floats on top.
- Add kasoori methi, salt, pepper, potatoes.
- Stir well. Add a little water if required.
- Cover and cook until the potatoes are done.
- Serve hot with parathas.
Ingredients:
1 kg - small baby potatoes
a pinch - asafetida (hing)
1/2 tsp - mustards seeds (rye)
1 tsp - cumin seeds
3 tsp - kasoori methi
1/4 tsp - black pepper
salt to taste
ghee or oil
1 kg - small baby potatoes
a pinch - asafetida (hing)
1/2 tsp - mustards seeds (rye)
1 tsp - cumin seeds
3 tsp - kasoori methi
1/4 tsp - black pepper
salt to taste
ghee or oil
For Masala Paste:
3 - tomatoes
3 - onions
2 cloves - garlic
1 inch piece - ginger
2 - green chillies
3 - red kashmiri chillies
1 tbsp - coriander seeds
RECIPES BY REHANA KHAMBATY
