Ingredients

• 1 kg - small baby potatoes
• a pinch - asafetida (hing)
• 1/2 tsp - mustards seeds (rye)
• 1 tsp - cumin seeds
• 3 tsp - kasoori methi
• 1/4 tsp - black pepper
• salt to taste
• ghee or oil
• For Masala Paste:
• 3 tomatoes
• 3 onions
• 2 cloves - garlic
• 1 inch piece - ginger
• 2 green chillies
• 3 red kashmiri chillies
• 1 tbsp - coriander seeds

How to Make Methi Dum Aloo

• Grind together all the ingredients for the masala paste and set aside.
• Wash and dry potatoes, prick them all over with a fork.
• Deep fry the potatoes until golden in colour and set aside.
• Heat oil. Add hing, mustard and cumin seeds, let them splutter.
• Add the ground paste, fry until the ghee or oil separates from the masala and oil floats on top.
• Add kasoori methi, salt, pepper, potatoes.
• Stir well. Add a little water if required.
• Cover and cook until the potatoes are done.
• Serve hot with parathas.