This is one of the easiest, quickest and tastiest sabjis you’ll ever make! A saviour, especially if you’ve only got Potatoes at home and can’t decide what to cook 🙂
8 Boiled Potatoes
2 Tbsp Mustard Oil
1/2 Tsp Cumin Seeds
1 Tsp Onion Seeds (Kalonji)
1 Tsp Asafoetida (Hing)
2 Tsp Ginger Green Chilli Paste
1 Tbsp Kashmiri Red Chilli Powder
2 Tbsp Coriander Powder
1 1/2 Tbsp Cumin Powder
1/2 Tsp Pepper Powder
1 Tbsp Turmeric Powder
1 Tbsp Dry Mango Powder (Aamchur)
2 Tbsp Dry Fenugreek Leaves (Kasoori Methi)
Rock Salt (Kala Namak) or Table Salt as per taste
- Peel the boiled potatoes and roughly chop them into bite sized portions. Keep aside.
- In a bowl, add all the dry spices – Kashmiri Red Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder, Dry Mango Powder, Black Pepper Powder and Asafoetida Powder. Add around 1 cup of water to this. Mix well and keep aside. You can reduce or increase the quantity of these spices as per taste.
- In a large deep pan or Kadhai, heat Mustard oil. You can add refined oil or Ghee, but the real flavour of this sabji comes out with Mustard oil.
- Once the oil starts to smoke, Splutter Cumin Seeds, and then add the Onion Seeds. Sauté for a few seconds.
- Add the Ginger Green Chilli paste and sauté for a couple more seconds.
- Lower the flame and add the spice water you made earlier. Stir well and cook.
- Add the chopped Boiled Potatoes to this.
- Also add the Rock Salt to this. You can add Table Salt instead. Mix well until it starts to boil.
- You can mash a few potatoes roughly with the back of your spatula to thicken the gravy a little.
- Now crush Dry Fenugreek Leaves in between your palms and add this to the gravy. Mix well.
- Pepper Powder, Kasuri Methi are optional ingredients which you can skip.
- Serve hot with Poori, Naan, Kachori or Roti!