How to make Potatoes In Uradmethi -

The Goan traditional dish is Bangda uradmethi, but here it is potato replacing the fish

Sanjeev Kapoor

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 Tofu Soya Lazzatdar Lal Maath Aur Chavli Ki Sabzi Bhindi Coconut Masala Gravied Drumsticks

Potatoes In Uradmethi

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


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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MasterChef Sanjeev Kapoor

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 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.