Methi Malai Aloo – Fried potatoes with cream and Fenugreek leaves

Methi Malai Aloo – Fried potatoes with cream and Fenugreek leaves 

Type - Main course

Ingredients - 

Potatoes 3 (peeled and washed)

Tomatoes (3)

Cream\Malai 1 cup

Turmeric Powder 1tsp

Garam Masala 1tsp

Salt –according to taste

Green chilies (2-3. Finely chopped)

Dried fenugreek leaves (2 tsp)

Curry leaves 4-5

Cumin seeds  a pinch

Hing a pinch

Coriander leaves (for garnishing)

Cream\Malai  1tsp (for garnishing)

Method -

Cut potatoes in small portion. Heat oil for frying. Put potatoes in hot oil and fry them till they turn brown. In another pan, take some oil. Add cumin seeds, curry leaves and a pinch of hing. You can add dry red chili also. In between, grind tomatoes and make a fine puree. When tadka is ready then add puree of tomato and green chilies and sauté for a minute. Now add turmeric powder, Garam masala and salt and then sauté for next 5-8 minutes. Now add fried potatoes and simmer the heat of the gas. Saute mixure for next 5 minutes or till potatoes mix-up with other mixture as well. Add 1 cup of cream\Malai and sauté with low heat for next 2 minutes. Now add dried Fenugreek leave (kasoori Methi)  and mix it well. Methi malai aloo is ready. Off the heat and take a serving bowl. Pure dish in the serving bowl and garnish with some coriander leaves and a table spoon of cream. You can enjoy it with Missi roti\pranthas\chapati.

Note – Cut potatoes in small portion so that they can fry easily. If you don’t want to use fry potatoes then boiled potatoes can be also used. Boil the potatoes and cut the in to small portion.