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

INGREDIENTS:

(Serves 2)

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

METHOD:

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.