ALOO KI SABZI

INGREDIENTS:

For Gravy:

• Tomato(tamatar)- 2 medium,
• Ginger(adarak)- ½ inch piece,
• Green chili(hari mirch)- 1 small,
• Cheshew(kaju)- 4-5,
• Fennel seeds(saunf)- 6-7,
• Cumin seeds(jeera)- 6-7,
• Cardamom(ilaichi)- 1,
• Cinnamon stick(dalchini)- ½ inch piece,
• Red chili powder(lal mirch)- 1tsp,
• Turmeric powder(haldi)- ¼ tsp,
• Coriander powder(dhaniya)- 2tsp,
• Other Ingredients:
• Boiled potato(aloo)- 4,
• Mustard seeds(rai)- ¼ tsp,
• Cumin seeds(jeera)- ½ tsp,
• Curry leaves(curry patta)- 5-6,
• Coriander leaves(hara dhaniya)- ¼ cup,
• Poppy seeds(khaskhas)- ½ tsp,
• Salt(namak)- to taste,
• Garam masala- ¼ tsp,
• Dried fenugreek leaves(kasuri methi)- 1 ½ tsp,
• Asafoetida(hing)- 1pich,
• Clarified butter(ghee)- 1tsp,
• Fresh and smooth milk cream(malai)- 1 ½ tsp,
• Oil- 2-3 tbsp.

 

METHOD:

1.    Peel the boiled potatoes and chop then into medium sized cubes.

2.    Now, place all the gravy ingredients into the blender and make a smooth puree.

3.    Heat oil in large pan. Add mustard seeds and cumin seeds.

4.    Once cumin and mustard seeds start to splutter, add hing, curry leaves and poppy seeds.

5.    Now, add tomato puree, salt and stir well. Cover the lid of pan.

6.    Cook till oil starts separating on low medium flame. Stir occasionally.

7.    Now, add chopped potatoes, kasuri methi and garam masala. Mix well. Add some water and cook for 10-15 minutes on low flame. Stir occasionally. Add ghee and malai to curry. Mix well.

8.    Turn off heat. Transfer curry in serving bowl and garnish with chopped coriander leaves.

9.    Serve hot with chapatti or rice.