Methi Aloo Banarasi

I took the recipe for Dum Aloo Banarasi and changed it a little bit. Also added some methi leaves. Aloo and Methi just make such a beautiful combination. On the top of it, I just made this with 1.5 tbsp of oil as I opted to bake it and not fry it. The potatoes were nice and roasted. Never again will I fry potatoes.

We all loved it, My son especially loved this dish so much.

Warning : Make a big batch, you will never have enough of this dish. The potatoes will quickly disappear from under your nose :-)



Ingredients

Baby Potatoes 1 kg
Methi leaves 1 bunch (about 2 cups)
Channa Masala 1 tsp
Yogurt 1 tbsp

For the paste
Tomatoes 4 roughly chopped
Garlic 4 pods
Ginger 1 inch piece
Cashews 2 tbsp
Saunf/Fennel Seeds 3 tsp
Cumin 2 tsp
Red Chillies 2 (Mine was mild curry. Increase it according to your needs)
1/2 cup water

Method of Preparation

1. Preheat the oven to 200C. Wash and dry the potatoes. Arrange them in a baking tray. If they are big cut it into 2-3 pieces. Add 1 tbsp of oil and a little salt. Toss well.

2. Bake for about 25-30 minutes tossing it twice in between.

3. In the meanwhile, heat a pot. Add all the ingredients for the paste along with the water. Cook till the tomatoes are done. Switch off, cool and grind to a fine paste.

4. Add a little oil to the same pot. Toss the methi leaves for a couple of minutes till it welts. Add the paste to it along with the channa masala and salt. Simmer for a few minutes.

5. Add the baked potatoes and yogurt and simmer for a few more minutes.

Serve with warm rotis.






Linking this to I love Baking - Radhika's Event

Linking this to Kaveri's event SYF HWS Series - Fennel Seeds - (event by Anu)

Linking this to Show me your HITS - Sangee's Event Hosted by Julie