Aloo Methi Gravy

• Potatoes – 3 medium boiled
• 2 chopped onions
• 3 Tomatoes
• 3 Fenugreek (Methi) Leaves
• 1 bunch ginger garlic Paste
• 2 tsp Green Chillies
• 4 Red Chilli Powder
• 2 tsp Coriander Powder
• 1 – 1.5 tsp Vangi Bath Powder
• 2 tsp Garam Masala Powder
• 1 tsp Mustard Powder
• 1 tsp Poppy Seeds
• 1 tsp soaked in hot water for 10mins Fennel Seeds
• 1 tsp Oil Butter
• 1 tsp Fresh Cream
• 1-2 tsp Coriander Leaves for garnishing
• Salt to taste

To make a paste:

• Heat 2 tsp of oil in a pan; add chopped onions and sauté till they turn translucent.
• Add chopped tomatoes & green chilies, cook for 2-3 minutes.
• Remove the pan from the flame & allow it to cool.
• Then put these into a mixer grinder, add red chilli powder, vangi bath powder, coriander powder, garam masala powder, mustard powder & poppy seeds into it. Grind these into a fine paste & keep it aside.
• Heat 2 tsp of oil in a pan; add fennel seeds, let it spurt.
• Add chopped fenugreek leaves and sauté for 2-3 minutes.
• Add ginger garlic paste & sauté for a minute.
• Add the fine onion tomato paste & sauté for 7-8 minutes.
• Add the boiled potatoes, salt & sauté for few minutes.
• Add the butter & fresh cream.
• Serve hot garnished with coriander leaves.