Skip to main content

Methi Dum Aaloo

After a long long day I am here with you all. Its a hectic time schedule for me, I am getting busy and busy. Not getting a single time for me . Still finding little more things , its all about cooking to share with you . A routine lifestyle is following nowadays as my son is growing up , Its my responsibility to cooperate with him all the time. As I think above all Mother has a great responsibility for her children. Taking care of him, teaching for him and explaining for him, answering for him I think its a big duty for every mother. So becoming a busy mom with your child is a great job rather than doing a job in an office. Anyways could you think that nowadays I am not cooking any more!! Never not like that Cooking is part of my Life and Blogging is my art of my Life. So whatever I cook I have taken photo of this food and keep it in a folder with care and love. Now this is the time to share with you my passion of cooking again. Hope you will enjoy it .

Today sharing one top most hit recipe of Dum aaloo. I think various kind of dum aaloo recipe you have tasted ever, but if you have not tried Methi dum aaloo recipe with plain paratha. So lets try this one. It is actually very easy and quick , mouth watering recipe. Simplest with its ingredients. So lets check out this recipe.

Methi Dum Aaloo


Recipe By : Nabanita Das
Preparation Time : 30 mins.
Cooking Time : 10 mins.
Serves : 4

Ingredients :

1 kg Small potatoes (Boiled and peeled)
2 Medium Onion.
1 Big Tomato.
2 inch ginger.
5-6 cloves garlic pods.
2 tbsp Tamarind juice.
1 handful dried fenugreek leaves
2 tsp Coriander powder.
1 tsp Cumin powder.
1 tsp turmeric powder.
1/2 tsp red chili powder.
6-7 Fenugreek seeds
5 tbsp oil
Salt to taste

How to Cook :

  • Blanch onion,tomato,garlic and ginger and make a paste of it.
  • Marinate boiled potato with this paste, tamarind juice , dried fenugreek leaves and all other dry spices for 15 mins.
  • Heat oil in a kadai. Add fenugreek seeds to it. 
  • Add marinated potatoes and cook until ready .
  • Add salt to taste.
  • Add little warm water if needed.
  • Serve immediately with plain paratha or poori. 



Labels:

Comments

Motions and Emotions said…
nice to see you after a long time...recipe is yummy
February 26, 2015 at 10:30 PM
minnie@thelady8home said…
This is one of my fav food. Goes so well with both rice and chapati.
February 27, 2015 at 3:56 AM
eshoboshoaahare.blogspot.in said…
Thanks to Vimitha, Amrita and Minni... nice to hear from you again...
March 9, 2015 at 5:33 AM
Post a Comment

Popular posts from this blog

Tiramishu Sandesh | A Fusion Sweet

Tiramisu , hope you heard it before. So first of all sharing little more about Tiramisu .Tiramisu is an Italian dessert. Basically the recipe has been adapted into many varieties of pudding cake and other dessert. Origin wise it is a layered dessert consisting of soaked coffee, layered with a whipped mixture of egg yolks and mascarpone cheese and flavored with cocoa. Hope you are now really happy to know about little more Tiramisu which is such a popular dessert of Itali.   Source : Wiki But what do you feel if it gives some mix and match with Indian dessert? Nice right?  Here is the recipe of that kind of fusion dessert which came out just fabulous after trying at home. One more thing , do you know the meaning of Sandesh? Sandesh meaning is same for Bengali,Sanskrit & Hindi. Basically sandesh meaning is News. In earlier days when somebody was visiting to their relative house or any other occasion with any good news, they used to carry some sweets too. From then some k...
13 comments
Read more

Awadhi Paneer Masala | Lucknow Paneer Masala

Whenever I am thinking for some special cuisine at my home, it has to be really a special dish for me. No any common dishes I would not prefer to follow absolutely. So Some state or region has its own culture for their cuisines. So we identify them only by their special and identical cooking preparation which are really well known by all of us.As for example For Mughlai khana we always know that Biriyani is the most favorable delicacy. Same to same Awadhi cuisine or Lucknow cuisine has their own specialty too. In maximum cases they are cooking in Dum Puckt style foods means cooking will be done in a big hundi with a lid including all the spices but in low flame. But think as Mughal culture and Lucknow culture are more or less same in their cooking style. Still it has to be some differentiation in some cases. Hope you got to know that why I had given so many lectures about the Awadhi Cooking. Because today I want share one Awadhi special recipe. It's a simple and easy cooking reci...
6 comments
Read more

Vegetarian Gourmet Party For New House Warming Ceremony with Kitchen Of India

Have you remember a s cene from the movie of Jodha Akbar ? Where a typical vegetarian meal was serving at the Royal Court (Darbar) of Akbar with over 100 items . In Tradition this meal is called Thali . Here thali represents a round platter with small bowls of food items. In M ughal period G ourmet T hali was like that. Image courtesy : Google image  Nowadays when we are celebrating any party basically it contains mix and match of Indian recipe and International recipes . But I like to celebrate traditional foods with a combination of c ondiments, s alad, s nacks, r aita, d al, c urries, r ice/ b read, s weets/ d essert, d rinks. So here is no exception when I am going to celebrate party for my House Warming Ceremony .   It was my dream to celebrate gourmet party in Traditional way for my New Home Griha Prabesh . All in above it should have to celebrate in Auspicious Day at an auspicious time. The main door will be decorated with an Indian W all H anging called a T oran...
8 comments
Read more