Methi Dum Aloo

Name: Methi Dum Aloo
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 750 gms baby potatoes boiled; 1/4 cup green peas parboiled; 1 cup methi (fenugreek) leaves chopped finely; 2 onions chopped finely; 1 tbsp ginger garlic paste; 1/4 tsp cumin seeds; 2 tbsp curd; 1 tsp fresh cream or malai; 1 tomato chopped; 1 tbsp tomato puree; 1 tsp Aloo Dum Masala; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; as required salt and 1/4 th tsp sugar to taste; 1/4 tsp hing (asafoetida); 1/2 tsp garam masala powder; 1 tbsp coriander chopped; 3 tbsp mustard oil; 1 tsp ghee

Kumkum Chatterjee @cook_12055532

#Jan #W3
#Win #Week8
Some winter recipes are special and Methi Dum Aloo is one of them. This recipe is special because it is made with new baby potatoes available during winter and nutritious fresh methi ( fenugreek) leaves.Fresh green peas are also added which makes this dish all the more nutritious and flavourful. Serve this delicious winter special main course dish with a side of dal and rice, jeera rice or any Indian flatbread.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

750 gmsbaby potatoes boiled
1/4 cup green peas parboiled
1 cupmethi (fenugreek) leaves chopped finely
2onions chopped finely
1 tbspginger garlic paste
1/4 tspcumin seeds
2 tbspcurd
1 tspfresh cream or malai
1tomato chopped
1 tbsptomato puree
1 tspAloo Dum Masala
1/2 tspcoriander powder
1/2 tspcumin powder
1/2 tspturmeric powder
1 tspKashmiri Red Chilli Powder
as requiredsalt and 1/4 th tsp sugar to taste
1/4 tsphing (asafoetida)
1/2 tspgaram masala powder
1 tbspcoriander chopped
3 tbspmustard oil
1 tspghee

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Steps

30 minutes

1

Boil and peel potatoes. Take care not to over boil them.It should be cooked properly but firm to touch.Prick them with a fork for masala to enter inside.Smear salt and set aside for 5 minutes.Meanwhile clean and wash chopped methi leaves. Drain water completely. Set aside.Heat oil in a wok.Fry the potatoes till golden brown.Set aside.In the remaining oil sprinkle cumin seeds and hing.When they splutter,add chopped onion and fry in low flame till light brown.
2

Add tomato and sprinkle 1/4 th tsp salt.Fry in low flame till tomato is soft.Add ginger garlic paste,salt and sugar to taste, tomato puree,Aloo Dum Masala,cumin and coriander powder.Fry in medium flame till oil leaves sides.Add whisked curd and fresh cream.Toss to mix well.Add the potatoes and parboiled fresh green peas.Fry 2 minutes and add 1 cup warm water.Boil 2 minutes.
3

Add chopped methi (fenugreek)leaves and toss to mix well.Cook for 3-4 minutes till the gravy is almost dry and coats the potatoes. Sprinkle garam masala and a teaspoon of ghee.Mix well.
4

Garnish with chopped coriander and fried dry red chillies.Serve this winter special main course dish with a side of steamed rice and dal,or with jeera rice or any Indian flatbread.