Yoghurt Delight

A crunchy and fruity dessert twist with yoghurt which will delight any taste bud

Shahi Bread

Sweet bread pieces which is best way of using some left over bread by turning it into dessert dish

Corn Salsa

A mexican style corn salad popularly known as Masala Corn; a dish which can make your toungue do Salsa

Cheesy Pasta

Italian favourite Cheese Macaroni with brocolli

Banana Split

A Fuit and ice cream based delicious dessert usually served in a boat dish

Corn Pulav

Spicy Pulav with baby corn

Friday, April 1, 2016

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Kiran's Food corner: Methi Malai Aloo / Kashmiri Dum Aloo / Potato Reci...

Kiran's Food corner: Methi Malai Aloo / Kashmiri Dum Aloo / Potato Reci...: Kashmiri Dum aloo  is one of my favorite gravy. Its easy to make and it gives you royal taste too. First time I had it at Ginger hotel ...

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Methi Malai Aloo / Kashmiri Dum Aloo / Potato Recipe


Kashmiri Dum aloo  is one of my favorite gravy. Its easy to make and it gives you royal taste too. First time I had it at Ginger hotel and loved it,and tried at home but with little variation.                                            

Preparation Time: 05 min  Cooking Time: 15 min
Serves: 3 servings

Ingredients:
3-4 medium Half Boiled Potato
1/4 cup fresh cream
1/4 cup milk
1  small bunch  Methi (Fenugreek Leaves)
1/2 tsp pepper Powder
1/2 tsp corn flour
oil to deep fry
Salt to taste

To Grind
2 medium Onion, chopped
3 Green chilli
2-3 Garlic cloves
10 Cashew Nuts

To Temper
3 Green cardamom
3-3 Clove and black pepper
1 bay leaf
4 tbsp butter/ghee/oil

Method
Boil a glass of water and add chopped onion,boil it for a min drain  then grind along with cashew,garlic and green chilly.



Cut potato into desired shape. Heat oil and deep fry potato until its  turn light brown. Drain and keep aside.
Heat 3-4 tbsp oil in same pan.Add bay leaf , cardamom,clove and paper then  Add onion paste and saute until light brown. It will take  2-3 minutes on low flame.
Add 1/2 tsp corn flour and saute for a minute.


 Add fenugreek leaves and cook for 2 min. then add potato and  milk and cream cook on high flame add paper and mix well and turn off the flame.


Serve hot with roti,naan but I enjoyed with Tandoori Roti.



Note
Do not cook for long time after adding cream because it curdles if cooked more.
If gravy is too thick can add little hot water to get proper consistency.
Can avoid maithi but it gives nice flavor and aroma.
You Can use paneer instead of potato.