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5 - big
(roughly a handful)
1 tbsp -
1 tbsp - chilli powder
1/2 tbsp -
1 inch -
1 tsp -
1 tsp - mustard
Salt, according to taste
How to Make Aloo-Methi Rajwada
Boil the potatoes, peel the skin and cut into pieces.
Cut the tomatoes and onions.
Mash the ginger, garlic and chillies to a paste.
In the pressure cooker, add 8-10 tbsp of oil or 4 tbsp ghee. And heat it.
Now add 1 tsp mustard and cumin seeds and simmer till you hear popping sounds.
Add the cut onions and fry till they become brown.
Add tomatoes and simmer till the mixture becomes pulpy and starts sticking to the bottom.
Add garam masala, chilli powder.
Add the potatoes to this mixture and stir well. Take care that the boiled potatoes do not break while stirring or it will spoil the fun.
In a separate vessel, take a handful of kasoori methi and add water and some salt.
Heat this gently so that the dry methi becomes wet.
Add this mixture to the pressure cooker containing potatoes. Now add salt to taste, and turmeric powder for colour.
Mash the ginger, garlic and chilli together to make a paste and add it to the sabzi.
To add a little more taste, put in 2 tbsp of tomato chilli sauce. This is optional.
Finally, add suitable quantity of water.
Put the lid on the cooker and let it cook till 3 whistles.
For best results, let the dish simmer for an additional 10 minutes without covering.
The Aloo-Methi Rajwada is ready.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.