Creamy Aloo Methi
A delicious side dish with rotis !!!
Serves: 2 – 3
1 tablespoon oil
1 onion, finely sliced
2 small bunch fenugreek leaves / methi leaves (or after cleaning and washing 1 cup / 200 g, finely chopped)
1 teaspoon ginger – garlic paste (optional)
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
2 tablespoon tomato puree
15 baby potatoes, boiled separately and peel off the skin
½ teaspoon salt (or to taste)
2 teaspoon fresh cream
Wash and clean methi leaves. Drain out water completely.
Dilute red chilli powder, turmeric powder and coriander powder in 1 tablespoon water (spice mix). Keep aside.
Heat oil in a pan. Add finely sliced onion and fry until golden color and crisp.
Add cleaned and chopped methi leaves. Cover with a tight lid and cook on a low heat for 8 – 10 minutes until done / well cooked.
Add ginger – garlic paste (optional) and stir well for 2 minutes.
Add diluted spice mix. Stir well for 1 – 2 minutes until the raw smell goes and water dries up.
Add tomato puree, boiled potatoes and salt to taste. Do not add water. Cover with a tight lid and cook on a medium to low heat for 10 minutes until done / spices - methi leaves – tomato puree well coated on baby potatoes. Switch off the heat.
Finally, add 2 teaspoon fresh cream and gently mix all the ingredients. Consume after half an hour. Serve with rotis.