Creamy Aloo Methi Curry
A delicious creamy curry, goes well with Rotis / Rice /Pulao !!
For Methi & Aloo
1 bunch big size methi leaves or 3 small size methi leaves (fenugreek leaves)
3 potatoes, cut into cubes and boil separately
Wash and clean methi leaves. Drain out water and chop finely. Heat 1 teaspoon oil in a pan. Add chopped methi leaves and fry on a low heat until done and soft (Quantity may be 3 – 4 tablespoon). Keep aside.
6 cashew nuts, chopped
1 teaspoon khus khus (poppy seeds)
Soak cashew nuts and khus khus in ¼ cup (50 ml) water and make a smooth paste (along with the water) in a mixer. Keep aside. This paste will make a creamy curry.
1 tablespoon oil
1 onion, finely chopped
2 tablespoons (30 ml) ginger – garlic paste (fresh and homemade)
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 teaspoons coriander powder
1 tablespoon tomato puree
Cashe nut – khus khus paste
3/4 teaspoon salt ( or to taste )
100 ml water (1/2 cup)
1 teaspoon fresh cream (optional)
2 teaspoons chopped coriander leaves (optional)
For the curry:
Dilute red chilli powder, turmeric powder and coriander powder with 2 tablespoon water and keep aside ( spice mix).
Heat oil in a pan. Add finely sliced onion and fry till golden color.
Add ginger – garlic paste and fry on a low heat for 2 – 3 minutes.
Add diluted spice mix. Mix it well and fry for 2 minutes or till the raw smell goes and water dries up.
Add tomato puree, cashew nut – khus khus paste and salt to taste. Mix well.
Add 100ml ( 1/2 cup). Stir all the ingredients well.
Cover with a lid and cook on medium heat for 5 minutes until boils. Add separately boiled potatoes and fried methi leaves (at this stage adding paneer is also a good option instead of aloo and methi ). Cook again on a low heat for 10 minutes or until the gravy thickens. Switch off the heat.
Add 1 tablespoon fresh cream and chopped coriander leaves (optional).
Serve with any Indian breads or Pulao varieties of your choice.