Ingredients: tablespoon Sunflower Oil, teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Cumin seeds (Jeera), pinch Asafoetida (hing), Onion - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, Green Chillies - chopped, Tomatoes - chopped, Potatoes (Aloo), teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder - (Or kitchen king masala), Chilli powder, - to taste, (Dhania) Leaves - to garnish, Vegetarian diet
Instructions: To begin making the Aloo Raswala Sabzi Recipe, we will first boil the potatoes. Place the potatoes in a pressure cooker along with some water and pressure cook for about 5-6 whistles. Turn off the pressure cooker and allow the pressure to release naturally. Remove the potatoes from the cooker, peel and cut them into medium sized cubes and set aside. Heat oil in a pan on medium flame, add cumin seeds and methi seeds. Once the seeds begin to sizzle, add in the onion, ginger and garlic and saute until the onions become soft and tender.Stir in green chillies, asafoetida and stir fry for a few seconds. Once the onions have softened, add in the tomatoes and mix well.Add turmeric powder and red chilli powder. Continue to cook until the tomatoes are mushy and softened.Sprinkle garam masala powder, add cooked potatoes, salt to taste and just enough water to the consistency of your choice and bring to the Aloo Raswala Sabzi to a brisk boil. Adjust water such that the consistency is neither too thick or too thin. Reduce heat and simmer the Aloo Raswala Sabzi for about 10 minutes till it form a masaledar gravy. Once done, check the salt and spices and adjust to suit your taste and turn off the heat.Transfer the Aloo Raswala Sabzi to a serving bowl and serve hot.Serve Aloo Raswala Sabzi Recipe along with Chunni Ki Puri Recipe- Moong Dal And Besan Fried Puri Recipe and Sago Kheer Recipe - Tapioca Milk Pudding for a simple Sunday brunch.