Aloo Methi Rasedar Subzi | Vegan Potato Curry

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 | Vegan Potato Curry 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 Aloo Methi Rasedar Subzi | 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 | Vegan Potato Curry – 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 – 1/2 tsp
• Red chili powder – 1 1/2 tsp
• Dhania Jeera Powder / Cumin coriander powder – 1 tsp
• Amchur powder / dried mango powder – 1 tsp (optional)
• Cumin seeds / Jeera – 1 tsp
• fenugreek seeds / Methidana – 1/2 tsp
• Oil – 1 TBSP
• Salt – to taste

Procedure to make Aloo Methi Rasedar Subzi | 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.

Aloo Methi Rasedar Subzi | Vegan Potato Curry

A quick and delicious Aloo Methi Rasedar Subzi | Vegan Potato Curry that can be made under 30 minutes.

5 from 6 votes

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Course: Side Dish

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 Servings

Author: Sandhya Ramakrishnan

Ingredients

• 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 - 1/2 tsp
• Red chili powder - 1 1/2 tsp
• Dhania Jeera Powder / Cumin coriander powder - 1 tsp
• Amchur powder / dried mango powder - 1 tsp optional
• Cumin seeds / Jeera - 1 tsp
• fenugreek seeds / Methidana - 1/2 tsp
• Oil - 1 TBSP
• 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.

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!