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Monday, 13 June 2016

Kasuri Aloo Mutter (Potato Peas Curry with Fenugreek Leaves)

          A perfect side dish that goes well with rice or chapattis. This kasuri methi flavoured aloo matar (potatoes-peas) curry is everyone's favourite. Very easy and simple to prepare, it can be dished out in no time. I especially like this sort of curry with some hot pooris.

  • 2 medium size potatoes, cubes
  • 3/4 cup green peas (I have used frozen peas)
  • 2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1 tsp. ginger-garlic paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 cu tomato puree
  • 1 1/2 tsp. kasuri methi (crushed)
  • 1 tsp. ghee

         Heat oil and temper with cumin seeds. Add the ginger-garlic paste and all the powdered spices mixed with some water. Saute till the oil separates.

          Add the tomato puree and 1 tsp. kasuri methi. Fry for a few seconds. Add the potatoes and peas. Mix everything well and add 1 cup water.

          Cover and simmer on a low flame till the potatoes are cooked through and the gravy slightly thickens. 

          When done, add the ghee and give it a stir. Serve, garnished with the remaining kasuri methi.

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