Today recipe is rich and creamy made with potato, dry fenugreek leaves, fresh mint and combination with Indian spices. Mint is a easily available herb which gives fresh flavors and fenugreek leaves are quite bitter in taste. It has unique flavor and fragrant This is one of my experiment which turned out super hit with my family. This curry is a great combo with naan, roti or pulao also. Delicious dinner is ready.......Njoy!!
Ingredients :
Potato - 10 pieces
Onion - 2, medium, chopped
Toamto - 1, big, chopped
Peas - 1/2 cup (I used frozen)
Ginger-garlic paste - 1 tbsp
Garlic - 3-4 cloves, chopped
Mint - 2 tbsp, chopped
Kasoori Methi (Dry fenugreek leaves) - 1 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Roasted cumin -coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Salt to tatse
Oil - 1 tbsp
Method :
Peel the potato, wash them then pressure cook the potato. When they are little big in size then you can cut them into half, keep aside.
Heat 1 tsp oil in a non-stick pan, add chopped onion and garlic, once onion become soft then add chopped tomato, saute for 2 mins, Switch off the flame and let it cool. Grind this into smooth paste with little water and keep it aside.
Now add remaining oil in non-stick pan. Once the oil is hot then add cumin seeds, when the seeds are spluttering add ginger-garlic paste, saute for 1 min. Add chopped mint and mix it well. Add onion and tomato paste to the pan and stir well.
Now add turmeric powder, red chilli powder, roasted cumin and coriander powder, salt, mix it well and close the lid.
Now add boiled potato and peas to the gravy and let them well coated with gravy. Add little water on the consistency of the gravy.
At last add crushed kasoori methi to the pan and mix well. Cook for another 2 to 3 minutes. Switch off the stove.
Serve hot with chapathis........
Sending this to Recipe Junction's "Spotlight : Festive Treats", Cooking 4 all season's "Side Dish Mela", Motion and Emotion's "Party" and Guru's Cooking's "Vegan Special'13" event
Ingredients :
Potato - 10 pieces
Onion - 2, medium, chopped
Toamto - 1, big, chopped
Peas - 1/2 cup (I used frozen)
Ginger-garlic paste - 1 tbsp
Garlic - 3-4 cloves, chopped
Mint - 2 tbsp, chopped
Kasoori Methi (Dry fenugreek leaves) - 1 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Roasted cumin -coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Salt to tatse
Oil - 1 tbsp
Method :
Peel the potato, wash them then pressure cook the potato. When they are little big in size then you can cut them into half, keep aside.
Heat 1 tsp oil in a non-stick pan, add chopped onion and garlic, once onion become soft then add chopped tomato, saute for 2 mins, Switch off the flame and let it cool. Grind this into smooth paste with little water and keep it aside.
Now add remaining oil in non-stick pan. Once the oil is hot then add cumin seeds, when the seeds are spluttering add ginger-garlic paste, saute for 1 min. Add chopped mint and mix it well. Add onion and tomato paste to the pan and stir well.
Now add turmeric powder, red chilli powder, roasted cumin and coriander powder, salt, mix it well and close the lid.
Now add boiled potato and peas to the gravy and let them well coated with gravy. Add little water on the consistency of the gravy.
At last add crushed kasoori methi to the pan and mix well. Cook for another 2 to 3 minutes. Switch off the stove.
Serve hot with chapathis........
Sending this to Recipe Junction's "Spotlight : Festive Treats", Cooking 4 all season's "Side Dish Mela", Motion and Emotion's "Party" and Guru's Cooking's "Vegan Special'13" event
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