With Gravy:
Potatoes - 5 medium ( boil, peel & cube)
Methi leaves - 2 big or 5 small bunches ( clean & chop)
Onion – 1 ( chop)
Tomatoes - 3 (chop)
Ginger-garlic paste - 1 tsp
Bay leaf - 1
Cinnamon - 1 “
Oil - 1 tbsp
Grated coconut - ½ cup
Take milk from coconut in 2 instalments, one medium (1/2 cup) & one thin (1 cup).
Heat oil in a pressure pan, add leaf & cinnamon, then add chopped onion & fry till aroma comes.
Then add ginger- garlic paste, fry & then add tomatoes & methi leaves.
Fry till they become pulpy, add thin coconut milk, chilli powder, salt & cubed potatoes.
Cook for just one whistle.
Open, add medium coconut milk, simmer & remove.
The photo is posted below.
Dry Curry:
Potatoes - 5 medium
Methi leaves - 2 big or 5 small bunches ( clean & chop)
Oil - 2 tbsp
Jeera - 1 tsp
Minced garlic - 1 tbsp
Chopped green chillies - 3,4 ( to taste)
Cube raw potatoes.
Amchur powder - 1 tsp
Salt, haldi
Peel & cube raw potatoes.
Heat oil add jeera, minced garlic, chopped green chillies, haldi & finally potato cubes.
Close & cook in its own steam till ¾ done.
Add chopped methi leaves & salt, continue to cook.
Just before removing, add amchur powder.