Recipe of "Aalu ki sabji"

 

Ingredients

  • 2 – 3 medium size potato
  • 4 tablespoon mustard oil
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon fenugreek seeds (methi dana)
  • a pinch of asafoetida
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder (dhaniya powder)
  • Salt to taste
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1 – 2 green chilli, sliced

Ingredients Grind into Paste:

  • 2 medium-size ripe tomato
  • 1-inch piece of ginger, peeled and chopped

  • Instructions

    Boil Potato

    • To boil the potatoes use either pressure cooker or microwave. Allow them to cool down a bit. Peel and roughly dice them into chunks. Set aside till required. 

    Make Paste:

    • Grind tomato and ginger into a smooth paste using water in a blender. Keep it aside. 

    Prepare Aloo Curry:

    • Heat mustard oil in a kadhai till it starts smoking. Reduce the heat to low. 
    • Add mustard seeds, fenugreek seeds, cumin, and asafoetida. Fry for 1 – 2 seconds. 
    • Next, add the tomato paste and fry till oil separates from the masala. 
    • Add spices, salt, and boiled potato. Stir to combine nicely. 
    • Add approximately 2 cups of water and allow the curry to simmer over low heat till it thickens a bit. At this stage, gently mash the potatoes using the back of the ladle to thicken the curry. 
    • Sprinkle kasuri methi, green chilli, and fresh coriander leaves. Stir nicely. 
    • Serve Mathura Style Aloo Ki Sabzi.

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