Friday, 9 March 2012

(Potato Curry) Aloo ki Sabzi 2

aloo ki sabzi

I have earlier posted a recipe of aloo ki sabzi with gravy but it used onion and garlic in the gravy. This recipe of aloo bhaji can be a part of ‘Sattvic Ahaar’ as it is devoid of onion, garlic. It can also be made as a part of fasting food or ‘Vrat ka Khana’. This sabzi tastes absolutely delicious.
Recipe of aloo ki sabzi/ bhaji
3 medium aloo (potato) - boiled, peeled
2 tomatoes- diced
1 tsp kasoori methi (dried fenugreek leaves) - crushed between palms
Sendha salt to taste
1/2 tsp turmeric powder
1 cup water
1/2 tsp red chilli powder (cayenne pepper)
1 tbsp ghee (clarified butter)
How to cook aloo ki sabzi
1. Break potatoes by your hands to get uneven pieces.
2. Heat ghee in a kadhai/ wok or a pan. 
3. Add potatoes and 1 cup water. Add salt and all the spices.
4. Add tomatoes and kasoori methi. Mix well and turn the heat to medium. Cover the lid.
5. Stir occasionally and cook till gravy thickens to desired consistency. Serve hot aloo ki sabzi.

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