Dahi Methi Aloo is a very delicious and lip smacking recipe. Dahi Methi Aloo literary means aloo cooked in a fried fenugreek leaves and yogurt gravy. It is gently spiced with black pepper, cloves and cardamon. Dried methi leaves gives this dish an aromatic taste. I learn this recipe from Master Chef Sanjeev kapoor.
Ingredients :
Potato - 500 gm, boiled
Curd - 1/2 cup
Dry methi leaves - 3 tbsp
Onion paste - 2
Ginger-garlic paste - 1 tbsp
Tomato - 1, chopped
Green chillies - 1 or 2
Black pepper powder - 1 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder
Sugar - 1 tsp
Salt to taste
Bay leaves - 1
Method :
Marinate the aloo with curd, methi leaves, salt. Keep aside about 1 hours.
Heat oil in a pan, add bay leaves then add onion paste, fry till golden brown.
Add ginger-garlic paste, green chilli paste, chopped tomato, saute for 3 mins. Then add masala powder, salt and sugar.
Now add marinating aloo, cover and cook on a medium flame for 10 mins.
Switch off heat.
Serve hot with Roti, Paratha or any Indian Bread.
Ingredients :
Potato - 500 gm, boiled
Curd - 1/2 cup
Dry methi leaves - 3 tbsp
Onion paste - 2
Ginger-garlic paste - 1 tbsp
Tomato - 1, chopped
Green chillies - 1 or 2
Black pepper powder - 1 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder
Sugar - 1 tsp
Salt to taste
Bay leaves - 1
Method :
Marinate the aloo with curd, methi leaves, salt. Keep aside about 1 hours.
Heat oil in a pan, add bay leaves then add onion paste, fry till golden brown.
Add ginger-garlic paste, green chilli paste, chopped tomato, saute for 3 mins. Then add masala powder, salt and sugar.
Now add marinating aloo, cover and cook on a medium flame for 10 mins.
Switch off heat.
Serve hot with Roti, Paratha or any Indian Bread.
