Aloo Pethe Ka Saag

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 500g - potatoes (boiled)
  • 500g - red pumpkin
  • 1 cup - curd
  • 2 cups - water
  • 3 tbsp - ghee
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 to 3 cloves
  • 3 - cardamoms
  • 1 tsp - onion seeds
  • 1 tsp - cumin seeds
  • ½ tsp - mustard
  • ½ tsp - fenugreek seeds
  • 2 - medium sized tomatoes
  • 1 pinch asafoetida powder
  • 2 tsp - red chilli powder
  • 2 tsp - coriander seed powder
  • ½ tsp - turmeric powder
  • 2 tbsp - finely chopped coriander leaves

How to Make Aloo Pethe Ka Saag

  • In a heavy bottomed vessel, heat ghee and add bay leaves, cinnamon stick, cloves, cardamom, onion seeds, cumin, mustard and fenugreek seeds.
  • Add the finely chopped tomatoes and cook for 3-4 minutes.
  • Beat the curd, add asafoetida, red chilli powder and mix well. Keep aside.
  • Cut the potatoes and pumpkins into 1 inch square pieces.
  • Mash one boiled potato completely.
  • Add the tomatoes.
  • Add 2 cups of water.
  • Cover and cook on a medium flame for 5-10 minutes.
  • When the vegetables are well blended with the tomatoes, add the curd mixture.
  • Mix well and let it boil, stirring continuously.
  • After one boil, add salt to taste.
  • Garnish with chopped coriander leaves.

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