Happy Weekend to my Middle East friends!
Since yesterday I have been on a cooking spree… The day started with dosas paired with Potato sabzi and Tomato and Coconut Chutney. Although I didn’t get the time to click snaps of the dosas, I did manage to get shots of the accompaniments. This Potato sabzi is one of the first recipes I learnt to cook and mastered while still at school. So it is as old as my cooking skills I can say… It is quick and easy. You can hardly go wrong with it. It is great as breakfast with dosas or as a meal with chapattis or puris.
Potato/ Aloo sabji
2 medium Potatoes – peeled and cubed
1 medium Carrot – cubed
2 pods Garlic – roughly chopped
1 small piece Ginger – roughly chopped
1 medium Onion – roughly chopped
2-3 Green chilies – sliced
½ tsp. Turmeric powder
Salt to taste
3 – 4 tblsp. Coriander leaves
1 tblsp. Coconut oil / vegetable oil
5 – 6 Curry leaves
1/4 tsp. Mustard seeds
1/4 tsp. Cumin seeds
- Pressure cook the potatoes, carrots, onion, garlic, ginger, green chili, turmeric powder and salt with little water till it whistles once.
- For the tempering, in a pan, Heat oil, add the mustard seeds. When it starts to splutter, add the cumin seeds and curry leaves. Pour this over the cooked potato mix and garnish with coriander leaves.
Serve with dosas, chapattis or puris.