Methi Potato

I saw the recipe of this dish in one of the Kannada TV shows. In the ariginal recipe, something called as Karbuja seeds was used for this. I have no idea what is it called in English, it is not even a very common spice, so instead of that I had some cashew nuts in my pantry. So I used them. Actually Karbuja seeds were used to give thickness to the gravy. So when I tried it with Cashew nuts, the dish came out well.

1. Methi leaves(Chopped) 1 cup
2. Onion 1
3. Tomato 1
4. Potato 2
5. Oil/ghee 1 tbl spn
6. Coconut(Grated) 1 cup
7. Cashew nuts 1 tea spn
8. Ginger 2” piece
9. Garlic 2-3
10. Garam masala 1 tea spn
11. Chilli powder 1 tea spn
12. Turmeric a pinch
13. Coriander leaves 4-5 strands
14. Salt

Cut the potatoes in cubes and fry them in ghee/oil till they turn golden brown in color. Keep aside.
Grind together coconut, ginger, garlic and turmeric.
Fry onions in remaining oil/ghee till they turn slightly brownish in color. Add methi leaves and fry for 5 minutes. Add the ground masala, chilli powder, chopped tomato and salt. Cook for some time. Then add the fried potatoes and cook until potatoes are completely cooked. Garnish with coriander leaves. Serve hot with chapathi or rice.

Serves : 4
Preparation time : 15-20 min

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