Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the potato
- 16 ml Mustard oil
- 2 g Cumin seed / jeera, whole
- 200 g Potato, hard boiled, peeled and diced
For the tadka
- 80 g Onion, chopped
- 80 g Tomato, hybrid, raw, chopped
- 5 g Ginger, fresh, chopped finely
- 5 g Garlic, chopped finely
- 2 g Green chillies, chopped finely
- 1 g Turmeric / haldi
- 2 g Coriander seeds - whole / ground, powdered
- 1 g Dried chillies, powdered
- 4 g Salt
- 100 g Methi, green, washed, drained and chopped
- 80 g Peas, green, shelled, raw
- 1 g Garam Masala
Instructions:
For the potato
- Heat half the oil in a heavy-bottomed kadhai or pan. Add cumin seeds and allow them to crackle.
- Add diced potatoes. Sauté on medium heat for 6–8 minutes, stirring occasionally, until they begin to develop light golden spots. Remove and set aside.
For the sabzi
- In the same pan, add the remaining oil and heat. Add onions and saute until lightly brown.
- Add ginger, garlic, green chilli. tomatoes, turmeric, coriander powder, red chilli powder and salt. Cook until the tomatoes soften and the oil begins to separate.
- Add green peas and chopped methi leaves. Stir continuously for 2–3 minutes; the methi will wilt and reduce considerably..
- Add the potatoes into the sabzi. Mix well and allow to cook on medium flame for 2-3 minutes, stirring frequently.
- Add garam masala. Mix well and turn off the flame.
To serve
- Transfer sabzi to a serving dish. Garnish with kasuri methi (optional). Serve hot, with a lemon wedge on the side.
Nutrition (Per Serving)
Calories: 115 kcal | Protein: 3.9 g | Carbohydrates: 13.8 g | Fat: 4.7 g | Fiber: 4.9 g