Methi Malai Aloo (Potato in Fenugreek and Cream)

This is a recipe that is passed from my graany to us. We love it for its flavor and it goes well with rice, naan, bread and so on. It is a simple and authentic North Indian dish.

Aloo Methi is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices.

Note: Fenugreek is used as spice and also as medicine. Fenugreek seeds and leaves are used often in cooking. Fenugreek leaves are very much aromatic and slightly bitter. Fenugreek leaves are used in dried form also. The dried fenugreek leaves are available in the market as Kasuri/Kasoori Methi (Kasur is a place in Pakistan where it is cultivated more) and it gives nice flavor and taste to whatever dishes it is added.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves 4

250 gms Potato boiled and diced

2 tbsp butter / white butter / oil / ghee

2 t/s ginger-garlic paste

¾ th t/s red chili powder

2 t/s garam masala powder

1 t/s roasted cumin seed powder

a pinch of dry mango powder (optional)

1 t/s sugar

2 tbsp dry feungreek leaves (kasuri methi)

150 ml fresh cream

few coriander leaves

1/4 Cup milk

salt as required

For paste: Ground the paste until smooth and keep aside

1 Tomato

1 small onion chopped

8-10 almond

8-10 cashewnut

Take oil on a pan and place on low heat. Add the ginger-garlic paste . Saute until the raw smell disappears.

Ground all the ingredients under the paste section. Keep this aside. You can grind the onions and the tomato separately.

I have ground onions and other ingredients under paste section together. I made a puree of tomato separately. You can do it together also.

Add the grounded white paste. Stir well.Combine and cook for 2 mins. The raw smell of the onions should go.

Add the tomato puree too and saute. Keep sauting till the water content gets reduced and the tomato is really cooked.

Mix garam masala powder, roasted cumin powder, sugar and red chili powder.

Shallow fry the potato for 2 mins and place aside.

Shallow frying the potato will give it a crisp texture.

Now add the shallow fried potato. Stir gently.

Add the milk. In medium flame cook for about 5 minutes.

Crush the kasuri methi with your palm and add. Lastly add fresh cream, amchur powder, few coriander leaves and salt.