Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Course: Main course | Servings: 4
Difficulty level: Easy | Make ahead: Possible
Ingredients
For the sabzi
- 240 g Potato, boiled, peeled and cubed
- 20 ml Mustard oil
- 2 g Cumin seed / jeera, whole
- 120 g Onion, chopped
- 100 g Methi, green, washed and chopped
- 4 g Green chillies, chopped finely
- 2 g Ginger, fresh, chopped finely
- 2 g Coriander seeds - whole / ground, powdered
- 2 g Dried chillies, powdered
- 1 g Turmeric / haldi
- 2 g Salt
- 0.6 g Garam Masala
- 1.2 g Amchur, powdered
Equipment needed
Kadai or saute pan
Advance preparation
Methi leaves need to be picked, washed thoroughly and chopped; potatoes should be peeled and cubed before starting.
Instructions:
For the sabzi
- In a frying pan, heat half the mustard oil. Add potato cubes and saute for 4-5 minutes on moderate flame, until lightly caramelized on all sides. Remove potato and set aside.
- In the same frying pan, add the remaining mustard oil and place on medium flame. When the oil is hot, add cumin seeds and allow them to crackle.
- Add onions, ginger and green chillies and fry until onions brown lightly, 3-4 minutes.
- Add potatoes, methi, coriander powder, turmeric, red chilli powder and salt. Saute on medium flame for 2-3 minutes, stirring occasionally.
- Add garam masala and amchur. Mix well and turn off the flame.
Serving guidance
Serve hot with phulka, roti or curd; best eaten fresh while the methi retains its aroma and the potatoes hold their shape.
Nutrition (Per Serving)
Calories: 115 kcal | Protein: 2.5 g | Carbohydrates: 13.2 g | Fat: 5.7 g | Fiber: 3.8 g