February 26, 2011

Rasha methi alu

The plan was to make some spicy dum alu. But then, I changed my mind, and wished it to be something more subtle, fragrant, sweetish. And thus came this recipe. I decided to go with boiled potatoes in gravy of onion ginger. The onion would add the sweetish taste and ginger would give a spicy hint.  I had a handful of raisins remaining in my box, and recently I was a bit into using raisins in cooking. Therefore, went in those. Milk gives a rich flavor to these kinds of preparations, and I love using milk more than water in cooking. Finally, I added a handful of dried fenugreek leaves in the end to give a delicate aroma and flavor to the dish. It turned out really well, and I could hardly resist the temptation of finishing everything in the bowl. It will definitely be one of those dishes I will look up to when I need some delicious yet subtle side dish to serve alongside a savory main course.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

4-5 medium sized potatoes
1 big onion
1 inch ginger
Handful raisins
2tbsp dried fenugreek leaves
1/2 cup milk


1. Wash and boil the potatoes until almost done.
2. Peel and cut the boiled potatoes in quarters.
3. Finely chop the onion and grate the ginger.
4. Heat oil in a wok, and add the onion ginger. Cook on medium heat until soft and starting to get color.
5. Add the boiled potatoes and raisins. Mix well.
6. Season with salt, and a pinch of sugar. Cook for a 3-4 mins.
7. Add the milk and cook for 3-4 mins until the potatoes are well cooked.
8. Stir in the dried fenugreek leaves and cook for another minute.

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