Methi and Potatoes in Coconut Curry sauce

2 potatoes, washed and boiled until just firm and cooked
1/2 red onion, thinly sliced lengthwise
1 cup methi leaves, washed
1 tsp cumin seeds
3 tbsp cilantro, finely chopped
1 cup coconut milk
1 tbsp canola oil
1 tsp salt

Paste ingredients :
1/2 cup coconut
1 cinnamon stick
3 cloves
1 inch piece ginger
3 garlic cloves
1/2 -3/4 cup water
1 tsp salt
5-6 indian green chillies

Blend the above paste ingredients together until smooth and set aside.


Heat a pan with oil over medium heat. Add the cumin seeds and saute until golden. Add the onions and cook until soft.  Pour in the blended mixture and let cook for 20 minutes over medium-high heat.


Add the methi leaves, remaining salt and cook for another 10 minutes. Slowly drizzle in the coconut milk over low heat and let cook for another 5 minutes.

Peel the boiled potatoes and crumble it gently into  bite size pieces and add to the simmering curry.


Sprinkle cilantro on top and let simmer for another 10 minutes. Sere hot with rice or with any indian bread.



  1. Hello,
    A friend of mine told em abt your blog…and I am floored by your variety! I am yet to completely check it out…will do so soon….But wanted to introduce myself (I am Priya, btw). I only now started food-blogging. I am awed by your recipes here.
    Please do take a look at my blog…


  2. Yo, i tried it and came out delicious. Wonder what i can put instead of light cream to be make it less fatty.


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