Ingredients:

• 4 – Potatoes sliced length wise 1/2 inch wide.
• 2 – Onions, sliced lengthwise.
• 2 – Bell peppers, sliced lengthwise.
• 3/4 tsp – Jeera powder.
• 1 tsp – Dhania powder.
• 1 tsp – Garam masala.
• 1/4 cup – Whipping Cream or fat free sour Cream.
• 1 tbsp – Tomato Puree.
• Butter or oil.
• 1/2 tsp – Jeera.
• Hing.
• 1 tsp – Kasuri Methi powder (dry Methi leaves).

Method:

1. Heat butter or oil in a pan, add jeera and hing.
2. Add onions to it and fry for 1or 2 minutes.
3. Add bell peppers to this and fry further.
4. Add potatoes and cook on medium heat.
5. Add little water and cook covered.
6. Mix tomato puree and whipping cream in a separate bowl.
7. When the vegetables are nearly cooked add dry spices, and cook further.
8. When fully cooked, add the puree /cream mix to the vegetables.
9. The vegetables should be cooked until it becomes a little dry (you do not need too much gravy).
10. Add the kasuri methi, stir and turn off the gas.
11. To retain the flavour of methi you should not cook it further.
12. Serve hot with parathas. You can substitute fat free sour cream for whipping cream and canola oil for butter for a low calorie dish.

Recipe courtesy of Aparna