Aaloo Methi Malai / Creamy Potato Fenugreek Curry
I wanted to eat pooris tonight for dinner as it has been a very long time since i made them. I thought of this gravy recipe on my own and i...
I wanted to eat pooris tonight for dinner as it has been a very long time since i made them. I thought of this gravy recipe on my own and it turned out to be yummy. My family enjoyed pooris with this gravy the most. :)
Potato – 1 large- cut into medium pieces
Fenugreek/methi – 2 small bunches – chopped
Oil – 2 tbsp
Ginger-garlic paste – 2 tsp
Fresh Cream – 4 tbsp
Coriander leaves – ¼ cup
Water as needed
For Masala Paste
Cloves – 4
Cinnamon – 1 inch
Cardamom – 2
Onion – 1 large
Green chillies – 4-5
Almonds – 20 (Dry roasted)
Yogurt – 3 tbsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Garam masala powder – ½ tsp
Boil the methi until cooked. Drain the water and keep it aside.
Boil the potatoes and keep it aside.
Grind all the ingredients under “For masala paste” into a fine paste.
Heat oil in a non-stick pan and add the masala paste. Saute till the raw smell goes. Add ginger-garlic paste and sauté well. Add potatoes and methi leaves. Sauté for another 2 mins. Add some water if the gravy looks too thick. Add fresh cream and give it a mix. Check for seasoning. Cook till you get the desired consistency. Serve hot with pooris/jeera rice.