To start making Kasuri Methi Aur Aloo Rasedar Recipe, first boil the potatoes the use of a power cooker. As soon as accomplished, peel and more or less mash the potatoes stay a couple of items intact.
Warmth ghee in a wok on medium warmth, upload cumin seeds, fennel and methi seeds and let it splutter.
Upload the dried fenugreek leaves (kasuri methi), and let its aroma free up into the oil.
Upload the ginger paste, slit inexperienced chillies and saute till the uncooked scent is going away.
Upload the chopped tomatoes and saute till its part cooked.
Upload the coriander, turmeric, cumin and pink chilli powder and saute for two mins.
Now, upload the more or less mashed potatoes and two cups of water and blend smartly.
Season with salt, aamchoor powder and simmer the combination for five to six mins.
As soon as the gravy comes in combination and reaches your required consistency, transfer off the flame.
Garnish with a teaspoon of kasuri methi and serve the Kasuri Methi Aur Aloo Rasedar Recipe in conjunction with Parathas or Puri’s for the weekend brunch.