Tuesday, January 7, 2014

Corn Potato Sabzi with Kasuri Methi leaves

This is a delicious sabzi made with potatoes, corn and kasuri methi leaves (dried methi leaves) cooked with some spices. These kasuri methi leaves have their own unique taste which enhances the flavor of the dish. Potatoes, corn and kasuri methi make a great combination together. This is one of those quick dishes that is just easy for anyone to cook & get this done in no time. Nice curry for a change. And here is the simple and easy recipe!


Potatoes - 3, medium sized
Corn - 1/2 cup
Kasuri methi leaves - 2 tbsp
Onion - 1, chopped
Tomato - 1, chopped
Green chilli - 1, slit lengthwise
Garlic - 2 cloves, minced finely
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1&1/2 tsp
Salt and asafoetida as per taste

To Temper

Oil, mustard seeds and curry leaves as per taste

  1. Wash and pressure cook the potatoes. Peel the skin and cut them into cubes.
  2. Pressure cook the corn and set aside.
  3. Heat oil in a pan, do the seasoning. Add the green chilli and minced garlic and saute for a minute. Then add the chopped onions and saute until they turn transparent. Now add the tomatoes and the spice powders and cook until the tomatoes become mushy.
  4. Now add the cooked potatoes, corn and salt. Add little bit of water and cook covered for 5-10 minutes until all the flavors blend together. Now crush the dried methi leaves inbetween your palms and sprinkle all over the sabzi. Give a quick stir and keep covered for 2-5 minutes and then turn off the flame. Make sure the dish doesn't stick to the pan at any point of the time. Corn Potato sabzi is ready to be served.
Note: You can replace kasuri methi leaves with fresh methi leaves. But the flavor will be slightly different. I personally love the flavor of kasuri methi rather than the fresh leaves. Do not add too much of kasuri methi as it will give a bitter taste to the curry.

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