The other day, I had a bit of fresh methi leaves left, not enough for parathas or a sabji by itself, so thought of trying out something different.
Not exaggerating, but this has become an at least-once-a-week-must-have sabji now.
It is like soul food. Mash it a little, add some lemon juice have it with freshly made rotis and ghee, with of course onions on the side.
Through the meal we didn't speak a word! The sabji is capturing.
Definitely a must try!
Bon Appétit
Not exaggerating, but this has become an at least-once-a-week-must-have sabji now.
It is like soul food. Mash it a little, add some lemon juice have it with freshly made rotis and ghee, with of course onions on the side.
Through the meal we didn't speak a word! The sabji is capturing.
Definitely a must try!
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 10 - 15 Minutes 25 - 30 Minutes 3 Portions |
INGREDIENTS Peas Potatoes Methi Leaves Oil Mustard Seeds Hing Turmeric Powder Salt | QUANTITY 1 cup 2 large 2.5 cups 1 tbsp 1 tsp 1/4 tsp 1/4 tsp to taste |
RECIPE
Boil the potatoes, peel and cut into cubes.
Heat oil, add mustard seeds, hing, turmeric powder. Add the washed, chopped methi leaves and sauté for a minute.
Add potatoes, peas, salt and stir.
OPTIONAL Method
This method can be made in the pressure cooker directly.
Heat oil, add mustard seeds, hing, turmeric powder. Add the washed, chopped methi leaves and sauté for a minute.
Add potatoes, peas, salt and stir.
Add a cup of water and allow it to cook for 2-3 whistles.
Boil the potatoes, peel and cut into cubes.
Heat oil, add mustard seeds, hing, turmeric powder. Add the washed, chopped methi leaves and sauté for a minute.
Add potatoes, peas, salt and stir.
OPTIONAL Method
This method can be made in the pressure cooker directly.
Heat oil, add mustard seeds, hing, turmeric powder. Add the washed, chopped methi leaves and sauté for a minute.
Add potatoes, peas, salt and stir.
Add a cup of water and allow it to cook for 2-3 whistles.