POTATOS IN YOGURT AND METHI SAUCE
This potato dish is very creamy with a hint of methi flavor, good side dish for spicy pulaos or indian flat breads. It can also be used as a filling in sandwich wraps. Spinach can be substituted for methi leaves.
Provided by Neelakumari
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and cut the potatoes in half lengthwise, skin on. Cook it in salted water, until the potatoes becomes tender.
- Heat oil in a pan. Add mustard seeds after it splutters add the red chillies and curry leaves, fry till it becomes crispy.
- Add the methi leaves and stir fry for few minutes, lower the heat, add the chilli powder, cumin powder and salt.
- Add the potatoes to it and cook for few minutes, mix it well without breaking the potatoes.
- Add 3 tbs of yogurt to the mixture and stir it thoroughly, check for salt and remove it from heat.
- Transfer it to a serving bowl, cover it and let it stand for at least 2 hours before serving.
- Add the remaining 1 tbs yogurt to it just before serving.
Nutrition Facts : Calories 233.9, Fat 2.3, SaturatedFat 0.6, Cholesterol 1.9, Sodium 37.1, Carbohydrate 48.8, Fiber 6.4, Sugar 4.5, Protein 6.5
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