Abewsha
03-05-2013, 04:36 PM
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Ingredients:
5 medium Or big sized potatoes (boiled and peeled, chopped into medium sized chunks)
3 tbsp oil
2 onion chopped finely
2 green chilies chopped finely
1 t/s mustard seeds
1 t/s fenugreek seeds (methi seeds)
1 t/s cumin seeds
1 t/s mustard seeds
14 to 16 curry leaves
few coriander leaves
1 tbsp chat masala
1 t/s amchur powder (dry mango powder)
1 t/s anardana powder (pomegranate seed powder)
1 t/s rocksalt
a pinch of turmeric
a pinch of hing (asofoetida)
1 tbsp red chili powder
1 t/s sugar
salt as per taste
Method:
Boil the potatoes and keep them aside. Chop them into medium sized chunks. Keep all spices and ingredients handy before cooking.
Take a medium sized wok Or vessel. Add oil and place on low heat. Once oil is hot add mustard seeds, fenugreek seeds and cumin seeds.
Once they crackle add 7 to 8 curry leaves along with onion and green chilies. Add sugar, turmeric, hing, chat masala, amchur powder, anardana powder, rock salt, turmeric, red chili powder and few coriander leaves.
Saute for a minute more. Now add the potatoes. Mix all nicely.
Lastly add salt for seasoning also add rest of curry leaves. Remove from fire after 3 to 4 mins.
Serve hot with Pooris, Rotis Or rice.
Tip:
Just give a small impression with knife all over before the potato before boiling Or steaming them. This will quicken your boiling process.
You could also mash the potatoes and make the vegetable. Add little pavbhaji powder to it. This will give a variation to your dish.
Instead of coriander leaves you could also add kasur methi (dry fenugreek leaves) for garnishing.
Also lastly you could squeeze half a lime over it. If you wish to eat more spicy just add 2 more green chilies.
Enjoy Aloo Sabzi Dry!
Ingredients:
5 medium Or big sized potatoes (boiled and peeled, chopped into medium sized chunks)
3 tbsp oil
2 onion chopped finely
2 green chilies chopped finely
1 t/s mustard seeds
1 t/s fenugreek seeds (methi seeds)
1 t/s cumin seeds
1 t/s mustard seeds
14 to 16 curry leaves
few coriander leaves
1 tbsp chat masala
1 t/s amchur powder (dry mango powder)
1 t/s anardana powder (pomegranate seed powder)
1 t/s rocksalt
a pinch of turmeric
a pinch of hing (asofoetida)
1 tbsp red chili powder
1 t/s sugar
salt as per taste
Method:
Boil the potatoes and keep them aside. Chop them into medium sized chunks. Keep all spices and ingredients handy before cooking.
Take a medium sized wok Or vessel. Add oil and place on low heat. Once oil is hot add mustard seeds, fenugreek seeds and cumin seeds.
Once they crackle add 7 to 8 curry leaves along with onion and green chilies. Add sugar, turmeric, hing, chat masala, amchur powder, anardana powder, rock salt, turmeric, red chili powder and few coriander leaves.
Saute for a minute more. Now add the potatoes. Mix all nicely.
Lastly add salt for seasoning also add rest of curry leaves. Remove from fire after 3 to 4 mins.
Serve hot with Pooris, Rotis Or rice.
Tip:
Just give a small impression with knife all over before the potato before boiling Or steaming them. This will quicken your boiling process.
You could also mash the potatoes and make the vegetable. Add little pavbhaji powder to it. This will give a variation to your dish.
Instead of coriander leaves you could also add kasur methi (dry fenugreek leaves) for garnishing.
Also lastly you could squeeze half a lime over it. If you wish to eat more spicy just add 2 more green chilies.
Enjoy Aloo Sabzi Dry!