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Writer's pictureNandini R Kini

Fenugreek Onion Masala Potatoes






Ingredients


20 baby potatoes

1 tsp tamarind pulp

1 tbsp coriander pdr/ daniya powder

1 tsp cumin pdr/jeera powder

1/2 tsp red chilli powder

1/2 tsp turmeric powder

Salt to taste

3 onions

5 garlic cloves

1/2 inch ginger

1 tsp Methi kuriya (coarsely powdered methi/ fenugreek seeds)

3 dry red chillies

1 sprig of curry leaves

1 tsp mustard seeds

1 tsp Nigella seeds

1 tbsp + 1 tsp oil




Procedure

  • Boil the potatoes in cooker for 2-3 whistles (don't overcook)

  • Peel the potatoes and keep

  • Heat a pan with 1 tsp oil, put the potatoes with salt, into the pan and cook on a medium flame, turning them around every other minute, till they turn golden evenly

  • Meanwhile grind onion, ginger and garlic into a paste without water

  • Heat remaining oil in a thick bottomed Kadai, add mustard seeds when they splutter, immediately add, nigella seeds, curry leaves, methi dal, dry red chillies

  • when the dal turns deeper colour add onion paste and cook on a medium flame, till it turns into golden brown colour

  • Mix coriander,cumin, turmeric and chilli pdr with salt and add to the masala, cook for a few mins taking care to avoid burning, add tamarind pulp, few tbsps of water and let it bubble for 2 mins

  • Now add in the roasted baby potatoes in the masala mix, cook for 5 mins on a low flame, till the masala coats the potatoes well

  • Let it stand for 10 mins covered to allow the flavours to blend

  • Garnish with the chopped coriander leaves

  • Serve hot with roti or rice.


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