Aloo-Methi Rajwada

Ingredients


  • 5 good sized Potatoes
  • Kasoori Methi (Roughly a handful, if dry)
  • 3 Tomatoes
  • 3 onions
For seasoning
  • Garlic
  • Ginger
  • Some Green Chillies
  • Jeera
  • Mustard Seeds
  • Haldi
  • Salt accroding to taste
Method
  • Boil the potatoes,peel the skin and cut in pieces
  • Cut the tomatoes and onions.
  • Mash the ginger ,garlic and chillies to a paste.
  • In the pressure cooker add 8-10 tbsps of oil or 4 tbsps ghee. And heat it. Now add 1tbsp jeera and mustard seeds and simmer till you hear popping sounds.
  • Now add the cut onions and fry till they become brown. Add tomatoes and simmer till the mixture becomes pulpy and starts sticking to the bottom. Add 1 to 11/2 tbsp of garam masala , 1/2 to 1 tbsp of chilli powder.
  • Add the potatoes to this mixture and stir well. Take care that the boiled potatoes do not break while stirring or it will spoil the fun.
  • In a separate vessal,take a handful of Kasoori Methi and add water and some salt. Heat this gently so that the dry methi becomes wet.
  • Add this mixture to the pressure cooker containing potatoes. Now add salt to taste , 1/2 tbsp haldi for color.
  • Mash the ginger garlic chilli together to make a paste and add it to our subji.
  • To add a little more taste, put in 2 tbsp of tomato chilli sauce. This is optional.
  • Finally add suitable quantity of water. Note the water quantity should be inclusive of the water added in step 7. Advised to put 5-6 cups of water.
  • Put the lid and let it cook till 3 whistles. For best results let the dish simmer for an additional 10 minutes without covering.
Serve with jeera rice or roti.