Potato Sabji
A simple and flavorful potato sabji that pairs perfectly with puris, rotis, or dosas.
Ingredients
- 500 grams Potatoes (Boiled and mashed)
- 3 medium Onions (Sliced thin and long)
- 2 units Green chillies
- 1 teaspoon Ginger garlic paste
- 0.25 teaspoon Turmeric
- 0.5 teaspoon Salt
- 1 sprig Curry leaves
- 1.5 cups Water
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 2 tablespoons Oil
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Instructions
- 1In a pressure cooker, boil the potatoes until tender, then allow the cooker to cool. Once cooled, peel and mash the potatoes thoroughly.
- 2In a kadai, heat oil and add mustard seeds and cumin seeds. Allow them to splutter, then add the sliced onions. Sauté until the onions become translucent. Add ginger garlic paste and sauté for another minute. Incorporate green chillies, turmeric, salt, and curry leaves, and continue to sauté briefly.
- 3Add water to the kadai and bring the mixture to a gentle boil. Cover with a lid and let it cook for 5 to 10 minutes until the flavors meld and the sabji reaches a moist consistency.
- 4Serve the potato sabji hot, accompanied by puris, rotis, or dosas. Ensure the sabji remains moist and slightly watery for the best texture.
