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.
Servings: 4 Servings
- 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
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.
Calories: 238kcal | Carbohydrates: 46g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 1217mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1455IU | Vitamin C: 62mg | Calcium: 49mg | Iron: 3mg