Monday, November 2, 2015

Chutney Potato Sabzi

A simple & delicious finger-licking spicy tangy sabzi made with fresh mint & coriander chutney. 


Ingredients: (Serves 3)

  • 5-6 nos. Boiled Potatoes cut in lengths
  • 1 tsp Ginger-Garlic Paste
  • 1 Cup Coriander Leaves 
  • 1/2 Cup Mint Leaves
  • 1 Medium Size Onion
  • 5-6 Green Chillies
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Sesame Seeds (Til)
  • 1 tsp Turmeric Powder
  • 1/4th tsp Hing
  • 1 tsp Coriander Powder
  • 1 tsp Kasuri Methi Powder
  • Half Lemon Juice
  • Salt to taste
  • 3 tbsp Oil.
Method:
  • In a kadhai heat 1 tbsp Oil. When oil is hot add roughly chopped onions, green chillies and salt. Saute onions for about 2 mins till they become translucent. Now add coriander leaves and mint leaves. Mix well and cook this mixture for about 4-5 mins. 
  • Cool this onion mixture and blend to a coarse paste. This chutney mixture is  ready.
  • Now in the same kadhai add 2 tbsp oil and mustard seeds. When mustard seeds begins to crackle add cumin seeds, sesame seeds, hing , turmeric powder, ginger-garlic paste and boiled potatoes.
  • Mix potatoes well in this ginger garlic masala. Add salt to taste.
  • Now add the coriander powder & chutney paste and mix well. Cover the kadhai with a lid and let the potatoes cook under the steam for 2-3 minutes. Add Kasuri Methi Powder and mix well.Then switch off the flame and squeeze half lemon juice over the potato sabzi.
  • Chutney Potato Sabzi is ready.
  • Serve with roti or dal rice.

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