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Aloo Pethe Ka Saag
Method
- In a heavy bottomed vessel, heat ghee and add bay leaves, cinnamon stick, cloves, cardamoms, kalonji seeds, and cumin, mustard and fenugreek seeds.
- Add the finely chopped tomatoes and cook for 3-4 minutes.
- Beat the curd, add asafetida, red chilly powder and mix well. Keep aside.
- Cut the potatoes and pumpkins into 1” square pieces.
- Mash one boiled potato completely.
- Add the tomatoes. Add 2 cups of water.
- Cover and cook on a medium flame for 5-10 minutes.
- When the vegetables are well blended with the tomatoes, add the kept aside curd mixture.
- Mix well and let it boil, stirring continuously.
- After one boil, add salt to taste.
- Garnish with chopped coriander leaves.
Ingredients:
500 gms - potatoes (boiled)
500 gms - red pumpkin
1 cup - curd
2 cups - water
3 tbsp - ghee
2 - bay leaves
1 - cinnamon stick
2 to 3 - cloves
3 - cardamoms
1 tsp - kalonji seeds (onion seeds)
1 tsp - cumin seeds
½ tsp - mustard seeds
½ tsp - fenugreek seeds
2 - medium sized tomatoes
1 pinch - asafetida powder
2 tsp - red chilly powder
2 tsp - coriander seed powder
½ tsp - turmeric powder
2 tbsp - finely chopped coriander leaves
500 gms - potatoes (boiled)
500 gms - red pumpkin
1 cup - curd
2 cups - water
3 tbsp - ghee
2 - bay leaves
1 - cinnamon stick
2 to 3 - cloves
3 - cardamoms
1 tsp - kalonji seeds (onion seeds)
1 tsp - cumin seeds
½ tsp - mustard seeds
½ tsp - fenugreek seeds
2 - medium sized tomatoes
1 pinch - asafetida powder
2 tsp - red chilly powder
2 tsp - coriander seed powder
½ tsp - turmeric powder
2 tbsp - finely chopped coriander leaves
RECIPES BY ANITA RAHEJA
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