Tadke Wali Alu Subzi

Category: 
A delight for spice-lovers among the vegans.
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Easy
Preparation time
Cooking time

Ingredients

For 4 Person(s)

Recipe

  • 1 1/2 pound(s) potatoes
  • 3 tablespoon(s) spinach, chopped
  • 1/2 teaspoon(s) ginger, chopped
  • 2 green chili, chopped
  • 1/2 teaspoon(s) black salt
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) turmeric
  • 1/2 teaspoon(s) chili powder
  • 1 teaspoon(s) mango powder (amchur)
  • 1/2 teaspoon(s) garam masala
  • 1 teaspoon(s) coriander powder
  • 1 tablespoon(s) yogurt
  • 2 pieces of cloves
  • 2 teaspoon(s) maida (all purpose flour)
  • 3 cup(s) water
  • 1 teaspoon(s) cumin (for tadka)
  • 3 whole red chili (for tadka)
  • 1/4 teaspoon(s) heeng (asafetida) (for tadka)
  • 3 pieces of cloves (for tadka)
  • 2 tablespoon(s) cooking oil or ghee (for tadka)

Tadke Wali Alu Subzi Directions

  1. Boil and peel potato, then mash roughly.
    Mix maida in a cup of water.
    Take a pot, add mashed potato, green chili, ginger, spinach, all spices, yoghurt, 2 cloves, flour mixture & water, mix well, cook on medium heat for 15 min on medium heat. Cover & cook on low heat for 20 min.
    Keep stirring in between.
  2. For tadka –
    Heat oil in a small pan, add cumin, when it starts crackling add cloves, whole red chili & hing. Pour on boiling curry.
    Boil for a few more min.
    Garnish with chopped cilantro & serve.

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