Ingredients

The following ingredients have 4 Servings
  • 4 large Potatoes
  • 1 cup Tomatoes (4 large or thick tomato puree)
  • 2 Green chilies (Slit)
  • 2 tsp Panch Phoran (A blend of five spices)
  • 1 tsp Turmeric powder
  • 1½ tsp Red chili powder
  • 1 tsp Kasoori methi
  • 2 tsp Lemon juice
  • 1 tbsp. Oil or butter
  • to taste Salt

Instruction

  • Peel the potatoes and chop them into ½ inch cubes. I cook them until ¾th done in the microwave, but you could also use the pressure cooker or stovetop method to cook the potatoes. Make sure you don't overcook the potatoes as they would cook a little further in the subzi.
  • Puree the tomatoes and keep them aside.
  • In a pan, heat the butter or oil or the combination of both and add the panch phoran.
  • Once the spices turn aromatic, add the tomato puree along with the green chilies. Mix well and let it come to a boil. Simmer until the puree has thickened a bit and becomes aromatic.
  • Add turmeric powder, salt, and red chili powder. My mother always tells me not to add salt initially as it causes the gravy to splatter all over. I always add it after the gravy has thickened a bit.
  • Now add the cooked potatoes and mix. Add about 2 to 3 cups of water or until the gravy is in the desired consistency.
  • Bring the subzi to a boil and then simmer for about 10 minutes.
  • Crush the kasoori methi / dried fenugreek leaves a little bit and add it to the subzi.
  • Turn off the flame and add the lemon juice. Serve hot with paratha or phulka.