Ingredients
potato - 4 medium size
tomato - 2 medium
oil - 6 tbsp
dhania pattta leaves
panchforan ( or jeera seeds) - 1/2 tsp
Salt - to taste
Water 1/2 liter
Powdered masala:
Haldi powder- 1/2 tsp
Jeera powder- 1/2 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1/2 tsp
Method:
- Cut potatoes into 1 inch cubes (with or without peels). Chop off the tomato as well as the dhania patta.
- Heat oil in a karaahi, add panchforan seeds to it.
- Just when panchforan starts to splutter, put the potato in it.
- Saute the potato for 2 minutes over medium heat, then add the powdered masalas to it. Saute for 3 minutes.
- Cover the lid of karaahi and cook on slow flame for 5 minutes.
- Open the lid, saute for sometime add the chopped tomatoes, add water and cover the lid again. Keep it covered till the potato gets tender and the subzi starts looking red with the completely dissolved tomatoes, and oil starts to float on the surface, usually 10 minutes.
- Garnish with the chopped dhania patta, saute the subzi and put off the flame. Serve the subzi, with chapaatis or rice.
Subzi's Index - Bihari Cuisine Index
