Hey guys! Hope all of you out there are doing great!! I’m super ashamed of the fact that I always promise to blog often and then, just vanish into thin air. I’m sure most of you will not trust me when I say that this will be my comeback blog post, but this time, I swear, it will be. It really was some crazy two- three months. Starting today, I’m going to post every week. Here I am today with a recipe which happens to be my own experiment. As always, the question that reels in most of our minds every morning, probably, is what new sabzi to make for chapatti? It was one such day yesterday when I was trying to figure out what to do with potatoes. I had a limited supply of potatoes which wasn’t sufficient for all of us. So, I decided to try out something different and I’m glad my hubby loved it. It is a proper North Indian gravy recipe.
Let’s quickly run through the recipe.
3 medium sized Potatoes – cut into cubes
3 medium sized Potatoes – roughly chopped
1 medium sized Tomato – roughly chopped
1 medium sized Capsicum – roughly chopped
200 gms frozen Green Peas
4 medium sized Onions finely chopped
2 flakes of Garlic
1 tsp Jeera
1 tsp Turmeric Powder
1 tsp Chili Powder
1 tsp Amchur Powder
¾ tsp Everest Sabzi Masala
1 pinch Sugar
1 tsp Oil
Finely chopped Coriander Leaves for garnishing
Salt as per requirement
Water as per requirement
- Cook the potatoes in a cooker in two separate vessels (the cubes should not get mixed with the roughly chopped ones) and keep it aside
- Once it cools, take the potatoes which are roughly chopped and boiled and add garlic, ¼ of the finely chopped onions and ½ tsp chili powder and grind it into a fine paste by adding as much water as required
- In a pan, take one tsp oil and heat it. Add Jeera to it and wait until it splutters
- Add ¾ of the finely chopped onions along with little salt and fry till transparent
- Add the tomato and fry until it becomes tender
- Add the Capsicum and fry until it changes colour
- Then add the frozen green peas and fry until it becomes tender
- Add the boiled potato cubes, the ground paste and 1 tsp turmeric, ½ tsp chili powder, 1 tsp Amchur, 1 tsp Everest Sabzi Masala, Salt and Water as per your requirement (add water based on how thick you want your gravy to be)
- Bring it boil
- Garnish it with finely chopped Coriander Leaves
Serve hot with rotis or rice.
I’m sure you will enjoy this one. Boiled potato paste gives the gravy a thick base, making it an ideal accompaniment for Chapatti. You can add whatever veggies you find at home to make it healthier.
Why are you still here? Try this now!!!
See you guys again next week with something interesting..
Till then, Cheers!!!!