Dum aloo methi Recipe

Cooking Directions

• STEP 1.Boil the baby potatoes until they are tender. Peel and set aside.
• STEP 2.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add the tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
• STEP 4.Add the fenugreek leaves and cook for a few minutes until they wilt.
• STEP 5.Add the boiled potatoes and mix well with the masala. Cook for another 5 minutes.
• STEP 6.Add water, salt, and cover the pan. Let it simmer on low heat for 10-15 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• To enhance the flavor, you can fry the boiled potatoes until they turn golden brown before adding them to the masala.
• If you don't have fresh fenugreek leaves, you can use dried fenugreek leaves (kasuri methi) as a substitute.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream or yogurt to the gravy.

Storage and Serving

• Dum Aloo Methi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve hot with steamed rice, jeera rice, or roti for a complete meal.