Recipe – Aloo Methi in Tomato Gravy / Potato Fenugreek in Tomato Gravy

Aviary Photo_131471279858144054Prep Time: 5 minutes

Cooking Time: 30 minutes

Serve: 4

Ingredients

  • Potato: 4 medium sized
  • Dry Methi leaves (Fenugreek Leaves): 1/4 cup
  • Tomato: 2 medium sized
  • Ginger: crushed or paste, ½ teaspoon
  • Green Chili: crushed or paste, ½ teaspoon
  • Oil: 2 Teaspoon
  • Cumin Seeds: ½ Teaspoon
  • Salt: 1 ½ Teaspoon or to taste
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red chili powder: ½ teaspoon
  • Coriander powder: 2 teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: As required for the gravy

Method

  • Boil the potatoes, peel and cut into small cubes.
  • Blend tomato, ginger and chili to make a smooth paste.
  • Heat oil in a pan, add cumin seeds and when it changes color, add tomato paste. Cook for 3-4 minutes in medium heat.
  • Add turmeric powder and cook for another 2 minutes.
  • Add the potato pieces, red chili powder, coriander powder and garam masala powder. Mix well. Add water to get the required gravy consistency. Boil the gravy.
  • Crush the dry Methi leaves and spread on top of the gravy. Cover the pan and cook for 2-3 minutes
  • Turn off the heat. Serve hot.

Cook’s Note

  • If you are using fresh Methi leaves, take 1/2 cup of fresh methi leaves and add in pan while adding potatoes, so that it gets well cooked.

 

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