- 3 tablespoons mustard oil
- ¼ teaspoon salt
- 1 teaspoon cumin seeds/jeera
- 3 large potatoes diced
- 2 large carrots diced
- 1 cup methi
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala
- salt to taste
- ½ teaspoon dry mango/amchoor powder
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Heat mustard oil in a kadai. Once done add some salt and cumin seeds and toss for few seconds.
- Now add diced potatoes and carrots and mix well. Cover it with a lid and cook for 5-6 minutes and keep stirring it occasionally in between.
- Meanwhile in a bowl add clean and finely chopped methi and soak it in water. Add salt and let it rest for 15 minutes. Drain the excess water and keep the methi aside.
- Once the potatoes and carrots are 80% cooked added the methi and mix well.
- Now add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, salt and mix well.
- Cook for another 3-4 minutes till the the vegetables are completely done.
- Lastly add the dry mango powder and mix well.
- Serve hot with paratha, roti, naan or rice.
- Always add carrots and potatoes together for even cooking. Add methi in the end as it takes very less time to cook.
- Soak methi in salt water to remove bitterness, do not skip this else the sabji might turn bitter.
- If you like you can add some roughly chopped tomatoes in the end along with methi.