Aloo Methi Tamatar Sabzi Recipe (Potato Methi and Tomato Sabzi)

For Cooking Potatoes

• 2 large Potatoes (peeled and cubed)
• Water (as needed)
• 1 tsp Salt (to taste)

For Sabzi

• 2 tbsp Peanut Oil
• 1 tsp Cumin Seeds
• 2 large Tomatoes (chopped finely)
• ½ tsp Turmeric Powder
• 1 tbsp Kashmiri Chilli Powder
• 1 tsp Roasted Cumin Powder
• 1 tsp Garam masala powder
• 2 tbsp Kasuri Methi Leaves (Dried Fenugreek Leaves)
• Salt to taste
• 1 cup Water

1. 1

   Start by cooking the potatoes. Take potatoes in a pan, cover with water, add salt and cook till potatoes are cooked. Strain through a colander and set aside.

2. 2

   Heat oil in a pan, crackle cumin seeds. Add tomatoes and saute that for 2 to 3 minutes until tomatoes start to wilt a little.

3. 3

   Now Add in 1 cup water, cumin, chilli, salt and turmeric powder and mix well. Cook till oil separates. It will take around 4 to 5 minutes. The oil will separate from the tomato mixture.

4. 4

   Now add in the boiled potatoes and mix through the tomatoes. Season with more salt if required. Finally add in kasuri methi leaves and garam masala powder and mix well.

5. 5

   Serve with roti or rice.