How to make Potatoes In Uradmethi -
The Goan traditional dish is Bangda uradmethi, but here it is potato replacing the fish
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Skinless Split Black Gram, Potatoes (आलू)
Cuisine : Indian
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Potatoes In Uradmethi checkout Urad Dal Kofta In Spinach Gravy. You can also find more Main Course Vegetarian recipes like Lahsooni Tindli Bhare Baghare Tamatar Rajasthani Dal Baati Spaghetti With Eggplant
Potatoes In Uradmethi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Potatoes In Uradmethi Recipe
Skinless Split Black Gram cut into wedges 4 large
Potatoes 1 1/4 teaspoons
Fenugreek seeds (methi dana) 1/4 teaspoon
Rice 1 tablespoon
Black peppercorns 7-8
Dried red chillies seeded 6
Oil 2 tablespoons
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Scraped coconut 1/2 cup
Tamarind pulp 2 teaspoons
Green chillies 2
Method
Step 1
Dry roast fenugreek seeds, 1 tbsp urad dal, rice, black peppercorns and red chillies till fragrant.
Step 2
Heat oil in a non stick pan. Add asafoetida, mustard seeds and remaining urad dal and sauté till fragrant.
Step 3
Add potatoes, turmeric powder, 1 cup water and salt and mix. Cover and cook till the potatoes are done.
Step 4
Grind the roasted spices with coconut and a little water to a fine paste. Add tamarind pulp and grind again.
Step 5
Slit green chillies, remove seeds and add to the pan and mix. When the potatoes are done add ground masala and mix. Simmer for 2-3 minutes. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
