Methi Dum Aloo - Fenugreek Indian Spicy Potatoes

Name: Methi Dum Aloo - Fenugreek Indian Spicy Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 tbsp ghee; 1 pinch asafoetida powder; 0.5 tsp mustard seeds; 1 tsp cumin seed; 3 tsp kasuri methi; salt; 0.25 tsp black pepper; 1 kg baby potatoes; 3 tomatoes; 3 onions; 2 clove garlic; 1 inch fresh ginger; 2 green chilies; 3 tsp red kashmiri chilies; 1 tbsp coriander seed

Potatoes, tomatoes and green chilies deep-fried until golden and spiced with asafoetida and mustard seeds for a Pakistani dish. Serve with naan or paratha or kulchas.

1 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Grind together all the ingredients mentioned under'masala paste' and keep aside. Prick potatoes all over using a fork.
2
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.
3
Heat oil or ghee in a skillet. Add cumin and mustard seeds alongwith asafoetida powder. Allow to splutter.
4
Once they stop spluttering, add the ground paste and fry until the ghee or oil separates from the masala.
5
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.
6
Serve hot with naan or paratha or kulchas.