Jul 11, 2012

Creamy Aloo Methi

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.

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