My Favourite Spicy Potato And Kasoori Methi Raita
MY FAVOURITE SPICY POTATO AND KASOORI METHI RAITA
i love this and i'll be your best friend if you can make this for me when the chips are low:) preparation time does not include refrigeration time.
Time: 50 minutes
- heat butter in a pan
- add the chopped onions and cubed potatoes
- saute for 2 minutes
- remove on absorbent paper
- pour the yogurt in a bowl
- add salt , red chilli powder and kasoori methi to it
- mix well
- add the sauteed onions and potatoes , green chillies and tomatoes
- mix well', "refrigerate until it's time to serve", 'serve garnished with finely chopped corriander leaves
Number Of Ingredients: 9
- red chili powder
- kasuri methi
- green chilies
METHI DUM ALOO - FENUGREEK INDIAN SPICY POTATOES
Make and share this Methi Dum Aloo - Fenugreek Indian Spicy Potatoes recipe from Food.com.
Recipe From food.com
Provided by Charishma_Ramchanda
Yield 4 serving(s)
- 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.
Number Of Ingredients: 15
- 2 tablespoons ghee or 2 tablespoons oil
- 1 pinch asafoetida powder
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seed
- 3 teaspoons kasuri methi (dried fenugreek leaves)
- 1/4 teaspoon black pepper
- 1 kg baby potatoes, washed and dried
- 3 tomatoes, washed,peeled and chopped
- 3 onions, peeled,washed and chopped
- 2 cloves garlic, peeled,washed and chopped
- 1 inch fresh ginger, peeled,washed and chopped
- 2 green chilies, washed,ends trimmed and chopped
- 3 teaspoons red kashmiri chilies
- 1 tablespoon coriander seed
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60-minutes-or-less time-to-make course main-ingredient cuisine preparation occasion for-1-or-2 appetizers potatoes vegetables asian indian spring vegetarian dips dietary seasonal number-of-servings presentation served-cold