Ingredients
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
Method
- Wash and pressure cook the potatoes. Peel the skin and cut them into cubes.
- Pressure cook the corn and set aside.
- 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.
- 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.
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