Aloo Mirch Masala Sabji Potato Mirch Masala Cumin Chilli Potato unique Sabji recipe

Ingredients

• 1 inch Ginger (peeled & slice)
• 2-3 Garlic cloves (optional)
• 1 Green chili, broken into half
• 1 ½ tbsp Oil
• ½ tsp Cumin seeds
• ¼ tsp Fenugreek seeds, methi dana
• A pinch of Onion seeds, Kalonji
• Prepared Ginger Garlic Paste
• 6-7 Bhavnagri mirchi, slit into half, Bhavnagri mirchi
• Salt to taste
• 1 large Tomato, dice, tomato
• 2 tbsp Water
• Prepared curd mixture
• 3-4 large Potatoes (boiled, peeled & cut into ¼) Potatoes
• Little water
• 1 tbsp Coriander leaves, chopped
• ½ tsp Ghee (for finishing) Ghee
• ⅓ cup Curd, beaten, curd (yogurt)
• ¼ tsp Turmeric powder
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tbsp Coriander powder
• A pinch of asafoetida, asafoetida
• Coriander sprig, coriander leaves

Steps

1. In a mortar pestle, add ginger, garlic cloves, green chili and grind into a coarse paste.
2. Keep aside for further use.
3. In a bowl, add curd, turmeric powder, degi red chili powder, coriander powder, asafoetida and mix well.
4. Keep aside for further use.
5. In a heavy bottom pan or kadai, add oil. Once it’s hot, add cumin seeds, fenugreek seeds, onion seeds and let it splutter.
6. Add ginger garlic paste and sauté for a minute.
7. Add bhavnagri chillies, salt to taste and sear it well for 2-3 minutes.
8. Add tomato and sauté. Add some water and let it cook well.
9. Add prepared curd mixture and sauté it well. Add potatoes and mix.
10. Sprinkle some water, cover it with a lid and cook it for 6-7 minutes.
11. Finish it with coriander leaves and ghee.
12. Transfer it to a serving dish and garnish it with coriander sprig.
13. Serve hot with roti.