Aloo-Methi Rajwada

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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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.