A quick and delicious Aloo Methi Rasedar Subzi / Vegan Potato Curry that can be made under 30 minutes.
This week I am making 3 recipes that are going to fit under the theme of 'Prep to table in 30 minutes'. There are days when I hardly have time to make dinner and those are the days when recipes like this come in very useful instead of opting to take-out.
A quick subzi / side dish like this Aloo Methi Rasedar Subzi can be served with roti or rice. Usually on a bust night, I am in no mood to chop tons of vegetables. This recipe literally has no chopping and a little preparation and planning helps make it in under 30 minutes.
Also, this recipe for the Vegan Potato Curry, is a no onion, no garlic recipe. This is a great one to make on the fasting days and no onion also means, no chopping.
I have pureed the tomatoes for the Aloo Methi Rasedar Subzi as it gives it a smooth gravy. if you prefer, just chopped tomatoes could be used as well. On the days when I am on a time restraint to make dinner, I spend about 5 minutes planning out on my cooking plans.
On this particular night, I boiled my potatoes when making rice in my Instant pot. When the instant pot was done cooking, I started the coking process for the subbzi and right when my masala was cooked, my potatoes was ready to go in.
Preparation time - 10 minutes
Cooking time - 20 minutes
Difficulty level - Easy
Ingredients to make Aloo Methi Rasedar Subzi - Serves 4
- Potatoes - 4 (boiled and cubed)
- Tomato - 4 (pureed)
- Kasuri methi / dried fenugreek leaves - 2 TBSP
- Green chilies - 2
- Ginger - 1 inch piece (grated)
- Turmeric powder - ½ tsp
- Red chili powder - 1 ½ tsp
- Dhania Jeera Powder / Cumin coriander powder - 1 tsp
- Amchur powder / dried mango powder - 1 teaspoon (optional)
- Cumin seeds / Jeera - 1 tsp
- fenugreek seeds / Methidana - ½ tsp
- Oil - 1 TBSP
- Salt - to taste
Procedure to make Vegan Potato Curry -
- Boil the potatoes and peel them. Chop them into cubes and keep it ready. I usually place the potatoes in the pressure cooker / Instant pot along with my rice or lentils and this way it saves time for cooking.
- In a pan, heat the oil and add cumin seeds and fenugreek seeds. Let them cook for about 10 seconds or until aromatic and then add the dried fenugreek leaves / Kasuri methi.
- Fry this for about 30 seconds and add the green chilies and the grated ginger. Mix well.
- Add the pureed tomatoes along with all the dry masala powder - turmeric powder, red chili powder, dhania jeera powder and amchur powder.
- Mix well and let the mixture cook until the oil starts oozing out and is aromatic.
- Add the cubed potatoes along with the salt needed. Add water to bring the subzi to the the required consistency and let it simmer for about 10 minutes.
- Serve hot with roti or rice.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter
Recipe
Aloo Methi Rasedar Subzi | Vegan Potato Curry
Ingredients
- 4 Potatoes boiled and cubed
- 4 Tomato pureed
- 2 tablespoon Kasuri methi / dried fenugreek leaves
- 2 Green chilies
- 1 inch Ginger grated
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red chili powder
- 1 teaspoon Dhania Jeera Powder / Cumin coriander powder
- 1 teaspoon Amchur powder / dried mango powder optional
- 1 teaspoon Cumin seeds / Jeera
- ½ teaspoon fenugreek seeds / Methidana
- 1 tablespoon Oil
- Salt to taste
Instructions
- Boil the potatoes and peel them. Chop them into cubes and keep it ready. I usually place the potatoes in the pressure cooker / Instant pot along with my rice or lentils and this way it saves time for cooking.
- In a pan, heat the oil and add cumin seeds and fenugreek seeds. Let them cook for about 10 seconds or until aromatic and then add the dried fenugreek leaves / Kasuri methi.
- Fry this for about 30 seconds and add the green chilies and the grated ginger. Mix well.
- Add the pureed tomatoes along with all the dry masala powder - turmeric powder, red chili powder, dhania jeera powder and amchur powder.
- Mix well and let the mixture cook until the oil starts oozing out and is aromatic.
- Add the cubed potatoes along with the salt needed. Add water to bring the subzi to the the required consistency and let it simmer for about 10 minutes.
- Serve hot with roti or rice.
Bala says
It was delicious!! Thank u for the super reciepe:-)) Loved it di.
Sandhya Ramakrishnan says
Thanks a lot for trying the recipe out! I am so glad you all liked it 🙂
Priya Srinivasan says
oh yumm, i m literally drooling looking at that bowl of curry,looks very tempting sandhya, i can eat it as such !!! wonderful share!
Chef Mireille says
I've made a version of rasedar before and it is such a simple and easy curry especially when we are feeling lazy
code2cook says
This is such a tempting and mouthwatering curry I love anytime. this rasedar sabji making me drool over the screen. I love to have it with rice. methi surely adding flavors to it. great job dear
Sandhiya ThirumalaiKumar says
Aloo methi curry looks delicious and the color you got that curry is awesome, simple mouth watering !!! Must taste great with all types of rotis!!!
Gayathri Kumar says
Whenever I was on time restraint, I pick aloo. It is quite easy to manage. This rasedar aloo looks so delicious and a perfect side for rotis..
harini says
I agree such subzis come in handy when you are running a tight schedule. Beautiful color as well.
Priya Suresh says
Such a delicious and flavourful curry, just prefect to enjoy with some rotis.. Inviting dish there.
Srividhya Gopalakrishnan says
Love these quick meals. Adding it to my todo list. I love the combination of potato and fenugreek. I always make the dry ones. Need to make this gravy curry soon. Great share Sandhya.