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

img_20170412_1327352.jpg

Prep Time: 10 minutes

Cooking Time: 30 minutes

Serve: 2

Ingredients

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

Method

  • Boil potato 80%, peel and cut into cubes.
  • Dry roast tomato, ginger and chili and blend to make a smooth paste.
  • Heat oil in a pan, add cumin seeds and when it changes color, add potato cubes, salt and turmeric powder. Sauté for 2-3 minute.
  • Add tomato, ginger, chili paste, red chili powder, coriander powder and garam masala powder. Mix well and cook it for another 1-2 minutes. Add water as you need the 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
  • Turf off the heat.

Cook’s Note

  • If you are using fresh Methi leaves, add in pan while adding potatoes, so that it cooks well.

 

This slideshow requires JavaScript.

Advertisements

Please share your comments or questions

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s