Dum aloo and methi lachha parantha | How to make Dum aloo and methi lachha parantha

By Payal Garg  |  19th Feb 2018  |  
5 from 1 review Rate It!
  • Dum aloo and methi lachha parantha, How to make Dum aloo and methi lachha parantha
Dum aloo and methi lachha paranthaby Payal Garg
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

7

1

About Dum aloo and methi lachha parantha Recipe

Simple tasty dinner, a perfect combination of dum aloo with methi lachcha parathas.

Dum aloo and methi lachha parantha

Ingredients to make Dum aloo and methi lachha parantha

  • For dum aloo
  • 8 boiled baby potatoes
  • 2 medium sized onion chopped
  • 3 tomatoes chopped
  • 2 saboot red chilli
  • 2 laung
  • 1 cinnamon
  • 1 cardamon
  • 2 black pepper
  • 1 tsp Kasuri methi
  • 1 tsp ginger-garlic paste
  • 1 tbsp almonds
  • 2tbsp curd
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • salt acc to taste
  • 1 tsp saunf
  • 1 tsp coriander powder
  • 1 tsp jeera
  • 1 tbsp malai
  • green coriander for garnishing
  • For methi lachha parantha
  • 2 cups aatta
  • 1 cup blanch methi paste

How to make Dum aloo and methi lachha parantha

  1. 1. Take 8 boiled baby potatoes, peal off the skin and poke all over the potatoes .
  2. 2. Take kadai add 4 tbsp cooking oil once the oil turns hot, add chilli powder and turmeric powder. immediately, add the boiled potatoes. saute till they turn golden brown then take out potatoes n keep aside
  3. 3 gravy recipe: To the same oil, add spices like cinnamon, cloves and cardamom kauri methi, jeera , saunf , red saboot mirch. saute till they turn fragrant.
  4. 4.add sliced onions and saute till they turn translucent. Afterthat add ginger-garlic paste and continue to fry. once the raw smell on ginger-garlic disappears, add chopped tomatoes and almonds and saute till soft .
  5. 5. Turn off the flame ,once the mixture is cooled, blend to smooth paste without adding water.
  6. 6. In a same kadai, add a tsp of oil add prepared masala paste and fry for 5-6 minutes.
  7. 7.add spices like chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste. continue to fry till oil separates.
  8. 8.turn the flame to low add curd give a good mix. adjust the spices now. add more chilli powder or salt if required. add 1 cup of water or as required to adjust the consistency. give a good stir and boil for 2 minutes on medium flame
  9. 9.finally, add fried aloos to the gravy. close the lid and allow aloo to cook on low flame for 20 minutes. keep stirring in between garnish with coriander leaves and malai serve hot

My Tip:

Tomatoes should be soft and bright red colour for desired coloured

Reviews for Dum aloo and methi lachha parantha (1)

Shelly Sharma9 months ago

Nice one.
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