Aloo / Alu Methi Doodh Wale - Creamy Fenugreek leaves with potatoes
Ingredients
1. Potatoes / Alu - 4 medium size, diced in cubes
2. Methi Leaves - 1/2 kg
3. Green Chillies - 4 to 5 or as per taste - finely chopped
4. Garlic - 4 cloves
5. Salt - as per taste
6. Turmeric Powder - 1/2 tea spoon
7. Full cream milk - 3 cups & 1/2 cup cream
9. Mustard Oil - 2 to 3 tablespoons
10. Cumin Seeds - 1 tsp
Steps
1. Heat mustard oil in pan.
2. Add potatoes and fry till light brown .
3. Add cumin seeds, finely chopped garlic & green chillies .
4. Then add methi / fenugreek leaves & peas if required, salt & turmeric powder and cook with lid till potatoes, peas leaves are cooked.
5. Now add milk and cook for 7 to 10 minutes at low flame with covered lid.
6. Switch off the flame, add cream and let it rest with covered lid.
7. Serve hot with Garlic Naan, Namak Mirch (chilly flakes) ka Parantha or Rumali Roti
Ingredients
1. Potatoes / Alu - 4 medium size, diced in cubes
2. Methi Leaves - 1/2 kg
3. Green Chillies - 4 to 5 or as per taste - finely chopped
4. Garlic - 4 cloves
5. Salt - as per taste
6. Turmeric Powder - 1/2 tea spoon
7. Full cream milk - 3 cups & 1/2 cup cream
9. Mustard Oil - 2 to 3 tablespoons
10. Cumin Seeds - 1 tsp
Steps
1. Heat mustard oil in pan.
2. Add potatoes and fry till light brown .
3. Add cumin seeds, finely chopped garlic & green chillies .
4. Then add methi / fenugreek leaves & peas if required, salt & turmeric powder and cook with lid till potatoes, peas leaves are cooked.
5. Now add milk and cook for 7 to 10 minutes at low flame with covered lid.
6. Switch off the flame, add cream and let it rest with covered lid.
7. Serve hot with Garlic Naan, Namak Mirch (chilly flakes) ka Parantha or Rumali Roti
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