Methi Dum Aloo - Fenugreek Indian Spicy Potatoes

Name: Methi Dum Aloo - Fenugreek Indian Spicy Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); salt; 1/4 teaspoon black pepper; 1 kg baby potatoes, washed and dried; For the masala paste; 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

Servings: persons

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)
salt
1/4 teaspoon black pepper
1 kg baby potatoes, washed and dried
For the masala paste
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

1
Grind together all the ingredients mentioned under'masala paste' and keep aside.
2
Prick potatoes all over using a fork.
3
Heat oil in a wok.
4
Once its hot, deep fry the potatoes in it until golden in colour.
5
Drain on clean paper towels and keep aside.
6
Heat oil or ghee in a skillet.
7
Add cumin and mustard seeds alongwith asafoetida powder.
8
Allow to splutter.
9
Once they stop spluttering, add the ground paste and fry until the ghee or oil separates from the masala.
10
Add kasoori methi, salt, pepper, potatoes and a little water.
11
Stir well.
12
Cover and cook on medium flame until the potatoes are tender and ready to eat.
13
Serve hot with naan or paratha or kulchas.
14
Enjoy!

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons ghee or 2 tablespoons oil, 1 pinch asafoetida powder, 1/2 teaspoon mustard seeds, 1 teaspoon cumin seed, and more.

Yes, Methi Dum Aloo - Fenugreek Indian Spicy Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!