Potato Whole

Whole Potato with Fenugreek - Methi Dum Aloo

A simple dish of small whole potatoes with dry fenugreek leaves (my first time)

Made here as a side to accompany rice and dhal. Can be eaten with roti.

Two servings

Vegetables : Whole potato (pre cooked in the microwave)

Herb : Dry fenugreek leaves (kasuri methi) ;

Spices: Fenugreek seeds, red chillies (whole, dried). Salt and fresh ground pepper always.

Most of the time is spent preparing the potatoes. I only cook on medium heat.

Small whole potatoes. Wash well

Peel skin; poke each potato liberally on all sides with a fork; place in water

Drain; arrange around a bowl of water; microwave for 2 min 30 seconds

This partially cooks the potato well

Heat saucepan; add oil when hot;

add fenugreek seeds when oil is hot

Add dry chillies when the seeds start to brown

Add potatoes; toss; add salt and fresh ground pepper; cook with closed lid

Continue to move the potatoes around for even cooking

Potatoes are done

Remove the chillies

Add dry fenugreek leaves; toss; add a splash of water for the leaves to reconstitute

Keep rolling the potatoes. It is easy with the lid closed and moving the pan in a rotational motion

Two more splashed of water and cook and its done

Note: I would avoid seasoning with dry chillies. It never bonded to the dish as there was little contact. The chillies started to smoke. I would use a little chilli powder during the cooking to provide more heat to the dish.

The potatoes were really well cooked all the way through.

You could also have cooked it in sauce instead of fenugreek.

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