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.

Ingredients:
Methi leaves(Chopped) 1 cup
Onion 1
Tomato 1
Potato 2
Oil/ghee 1 tbl spn
Coconut(Grated) 1 cup
Cashew nuts 1 tea spn
Ginger 2” piece
Garlic 2-3
Garam masala 1 tea spn
Chilli powder 1 tea spn
Turmeric a pinch
Coriander leaves 4-5 strands
Salt

Method:
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. Add the cashew paste. Garnish with coriander leaves. Serve hot with chapathi or rice.

Serves : 4
Preparation time : 15-20 min

12 Comments for “Methi Potato”

Preeti

says:

Shilpa,

You have a Nice site here.Keep the good recipes coming.

Karbooja seeds are “musk melon seeds”. You may find them in the Indian store.Just for added interest, I must say that the Cantaloupes you get in the American grocery stores is a type of Musk melon.

Ruchi

says:

The recipe turned out very good.

I actually took oil in pan, added mustard seeds, once crackled, added curry leaves and then added onions.

Also in place of frying the potatoes, I pressure cooked them, cut into cubes and panfried with 1 tablespoon oil, added salt, turmeric and garam masala to taste, cooked for 2 minutes and then added to the gravy.

It turned out very good.

Bharti

says:

hey shilpa,
so we need to add water to this receipe at all?

Shilpa: Bharti, if you want to use it as a gravy, you can add more water. But if you want to serve as a side dish, the water in the ground paste is usually enough.

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