Methi and Potatoes in Coconut Curry sauce

 

 

2 potatoes, washed and boiled until just firm and cooked

1/2 red onion, thinly sliced lengthwise

1 cup methi leaves, washed 

1 tsp cumin seeds

3 tbsp cilantro, finely chopped

1 cup light cream
1 tbsp canola oil 
1 tsp salt 

 

 Paste ingredients :

1/2 cup coconut

1 cinnamon stick

3 cloves

1 inch piece ginger

3 garlic cloves

1/2 -3/4 cup water

1 tsp salt

5-6 indian green chillies

 

Blend the above paste ingredients together until smooth and set aside.

 

 

Heat a pan with oil over medium heat. Add the cumin seeds and saute until golden. Add the onions and cook until soft.  Pour in the blended mixture and let cook for 20 minutes over medium-high heat.

 

 

Add the methi leaves, remaining salt and cook for another 10 minutes. Slowly drizzle in the cream over low heat and let cook for another 5 minutes. Peel the boiled potatoes and crumble it gently into  bite size pieces and add to the simmering curry.

 

 

 

Sprinkle cilantro on top and let simmer for another 10 minutes. Sere hot with rice or with any indian bread.