My Favourite Spicy Potato And Kasoori Methi Raita Recipes

MY FAVOURITE SPICY POTATO AND KASOORI METHI RAITA

Steps:

• Heat butter in a pan.
• Add the chopped onions and cubed potatoes.
• Saute for 2 minutes.
• Remove on absorbent paper.
• Pour the yogurt in a bowl.
• Add salt, red chilli powder and kasoori methi to it.
• Mix well.
• Add the sauteed onions and potatoes, green chillies and tomatoes.
• Mix well.
• Refrigerate until it's time to serve.
• Serve garnished with finely chopped corriander leaves.

METHI DUM ALOO - FENUGREEK INDIAN SPICY POTATOES

Steps:

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

DILL PICKLE POTATO SALAD

Steps:

• Place potatoes in Dutch oven and cover with water.
• Bring to a boil.
• Reduce heat, over and simmer for 20-30 minutes or until tender.
• Drain and cool.
• Peel and cube potatoes.
• Place in large bowl.
• Add the eggs, celery, onions and pickles.
• In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper.
• Pour over potato mixture.
• Mix well.
• Cover and refrigerate for at least 4 hours.
• Serve in a lettuce-lined bowl if desired.