Vrat ke aaloo-kasuri-methi

Vrat ke aaloo – methi

Vrat ke aaloo – methi ki sabzi is very easy to cook. As the spices added are mild, this vrat ke aaloo – methi (sabzi with potatoes and fenugreek leavesfor fasting days) is ideal for kids and those who are sensitive to spices. I don’t use white salt in food during some specific days of fasting. Sendha namak/pink salt/ rock salt is used to prepare savoury items. So, for this sabzi also I used sendha namak along with¬†Homemade Kasuri Methi(dry fenugreek leaves) which gave such nice flavour to this that I didn’t miss hot spices.

If you don’t have dry kasuri methi leaves, use fresh fenugreek leaves by adding along with potatoes. As homemade kasuri methi leaves have strong flavour, use them wisely.

But in case if you are don’t like the taste of fenugreek leaves, omit them and continue the whole process with potatoes only. Dry crisp potatoes will be wonderful for your kiddo’s lunch box or else have them with hot pooris for lazy Sunday brunch!!! Your parents or grandparents would be happy to have this less spicy sabzi in their plateūüėä

Vrat ke aaloo-kasuri-methi

Ingredients:

Boiled potatoes 3

Kasuri methi  1 tbsp

Green chillies 2

Oil  2 tbsp

Jeera (cumin seeds) 1/2 tsp

Coriander powder 1+1/2 tsp

Sendha namak   as per your taste

Amchur  (dry mango powder)  1/4 tsp

Fresh coriander leaves 1 tsp

Process:

Boil and peel potatoes and heat oil in a pan and splatter jeera.

Boiled potatoes

Splatter jeera in oil

Mash potatoes in small pieces and add it the pan along with all spices  and  chopped green chillies. Cover it and let it cook for 10 minutes on sim flame.

Mashed potatoes along with spices

Keep stirring potatoes from time-to-time. Potatoes will start becoming crisp from the bottom and their colour will change. After 10 minutes, add kasuri methi, mix it well and again cook for a few more minutes. Just before serving, add finely chopped fresh coriander leaves.

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