Bedmi Aloo sabzi

Bedmi Aloo sabzi

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INGREDIENTS

Potatoes - 3, large, boiled, peeled and crush into rough chunks with hand
Fenugreek seeds - pinch (methi/menthulu)
Cumin seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Green chili-ginger paste - 1 tsp (1" ginger+2 green chilis)
Tomatoe - 1, medium size, finely chopped or puree (optional)
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp (preferably Kashmiri)
Amchur powder - 1/4 to 1/2 tsp
Garam masala (crush 4 black peppercorns, 1 black cardamom, 2 cloves, 1/4" cinnamon stick)
Salt to taste
Coriander leaves - 1/4 cup, packed, chopped
Oil - 3 tbsps [OR 1 tbsp ghee+2 tbsps oil]

INSTRUCTIONS

• Heat oil in a heavy bottomed vessel, once hot, add the fenugreek seeds and allow to turn red. Add the cumin seeds and asafoetida and saute for few seconds. Add the green chili and ginger paste. Saute for few seconds.
• If using tomatoes, add them at this stage. Place lid and cook the chopped tomatoes on low medium flame for 7-8 mts.
• Add the turmeric powder, red chili powder, coriander powder and salt and mix. Add the boiled potatoes chunks and give a stir. Add 4 cups of water and salt and bring to a boil. Place lid and cook on low medium flame for 12-15 mts. Add amchur powder and garam masala powder and mix. Turn off flame.
• Add the chopped coriander leaves and mix. Remove to a serving bowl and serve with bedmi puri, khasta kachori, puri or paratha.

SOURCE: http://www.sailusfood.com/
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