Mar 13, 2012

Creamy Aloo Methi Curry

Creamy Aloo Methi Curry

A delicious creamy curry, goes well with Rotis / Rice /Pulao !!

Serves: 4


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.

Other ingredients

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.

1 comment:

Shobha said...

Methi all is the best it.