This week I am making 3 recipes that are going to fit under the theme of ‘Prep to table in 30 minutes’. There are days when I hardly have time to make dinner and those are the days when recipes like this come in very useful instead of opting to take out. A quick subzi / side dish like this Aloo Methi Rasedar Subzi can be served with roti or rice. Usually on a bust night, I am in no mood to chop tons of vegetables. This recipe literally has no chopping and a little preparation and planning helps make it in under 30 minutes. Also, this recipe for the Vegan Potato Curry is a no-onion, no-garlic recipe. This is a great one to make on the fasting days and no onion also means, no chopping. I have pureed the tomatoes for the Aloo Methi Rasedar Subzi as it gives it a smooth gravy. if you prefer, just chopped tomatoes could be used as well. On the days when I am on a time restraint to make dinner, I spend about 5 minutes planning out on my cooking plans. On this particular night, I boiled my potatoes when making rice in my Instant Pot. When the instant pot was done cooking, I started the cooking process for the sabzi and right when my masala was cooked, my potatoes were ready to go in. Preparation time - 10 minutesCooking time - 20 minutesDifficulty level - Easy
Ingredients to make Aloo Methi Rasedar Subzi - Serves 4
Potatoes - 4 (boiled and cubed) Tomato - 4 (pureed) Kasuri methi / dried fenugreek leaves - 2 TBSP Green chilies - 2 Ginger - 1 inch piece (grated) Turmeric powder - ½ tsp Red chili powder - 1 ½ tsp Dhania Jeera Powder / Cumin coriander powder - 1 tsp Amchur powder / dried mango powder - 1 teaspoon (optional) Cumin seeds / Jeera - 1 tsp fenugreek seeds / Methidana - ½ tsp Oil - 1 TBSP Salt - to taste
Procedure to make Vegan Potato Curry -
Boil the potatoes and peel them. Chop them into cubes and keep them ready. I usually place the potatoes in the pressure cooker / Instant Pot along with my rice or lentils and this way it saves time for cooking.
In a pan, heat the oil and add cumin seeds and fenugreek seeds. Let them cook for about 10 seconds or until aromatic and then add the dried fenugreek leaves / Kasuri methi.
Fry this for about 30 seconds and add the green chilies and the grated ginger. Mix well.
Add the pureed tomatoes along with all the dry masala powder - turmeric powder, red chili powder, dhania jeera powder, and amchur powder.
Mix well and let the mixture cook until the oil starts oozing out and is aromatic.
Add the cubed potatoes along with the salt needed. Add water to bring the subzi to the required consistency and let it simmer for about 10 minutes.
Serve hot with roti or rice.
Rotis/Parathas For Subzi
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