Aaloo Methi Fry (Giving an Old Post a New Look)

This is the first time I have repeated a post on my blog. The first time I posted this was sometime last year when my blog was still in its infancy stage and I did not have many readers. I did not even have a decent photo to go with it. So when I recently cooked it I took some shots. This dish definitely deserves to have more accolades than it previously did. I am sure you will agree with me when you try it out. When one of my friends cooked this for the first time after taking the recipe from me, the compliment she recieved from her husband was, "I feel as if I am having a meal in a very fine indian restaurant." This dish has the much liked punjabi flavour to it without going over the top with the spices. So do give it a try and let me know what you think.

Ingredients:

8 Baby Potatoes

2 tblspns Kasoori Methi

1 large tomato pureed

1 onion chopped

2 tspn cumin seeds (jeera)

2tspn Dhana jeera powder (cumin and coriander powders)

1/2 tspn garam masala

3-4 tblspns oil

Procedure:

1.Peel the potatoes, prick them with a fork and boil them in salted water until cooked but firm. Drain the water and keep the potatoes aside.

2.Heat the oil in a pan (Kadhai), add the jeera and fry for few seconds.

3.Then add the chopped onion. Fry the onion till golden brown.

4.Next add the kasoori methi and fry again for a few minutes.

5.Now add the tomato puree and fry till the oil separates. Add to this the garam masala, the dhana-jeera powder and chilli powder.

6.Mix the masala and the spice powders well and again fry for one minute.

7.Lastly add the boiled potatoes and the peas to the mixture and stir them in gently until all the potatoes are thickly coated with the masala. As the potatoes are boiled in salted water check the taste before adding more salt.

8. Garnish with chopped coriander and small cherry tomatoes for that special touch.