Course : Main

Cuisine : Indian

Serving : 3 -4 persons

Prep Time : 5 minutes

Cook Time : 30 minutes

Total Time : 35 minutes

Ingredients:

• 500 gms baby aloo ( baby potatoes)

• 1 green chilli cut in the center

• 1 tsp chopped ginger

• 1 tsp jeera ( cumin seeds)

• 1 tsp mustard seeds

• 1/4 tsp asefodita

• 1 tsp kalonji ( nigella seeds )

• 1 tsp methi seeds ( fenugreek seeds )

• 1/2 tbsp sauf ( fennel seeds )

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 1 /2 tbsp coriander powder

• 1 tsp jeera (cumin ) powder

• 1/2 tsp garam masala

• salt as per taste

• some chopped coriander leaves

Method:

1. Wash and pressure cooker the baby aloo upto 2 to 3 whistles .Once the pressure is released open the cooker and allow the aloo to cool.

2. Peel the aloo then with a tooth pick make holes in all the aloo. Keep aside for future use.

3. Heat a pan with 4 tbsp mustard oil add the mustard seeds when it splutters make the flame low then add the jeera, sauf, methi, kalonji, asefodita, turmeric and boiled aloo. Fry on low flame for 5 minutes till slightly brown in colour. Then add the chilli, coriander, jeera powder chopped ginger , green chilli, salt and stir well. Cover and cook for 5- 10 minutes till the aloo are well coated with all the spices. Sprinkle the garam masala over it and mix.

4. Remove in a serving dish and garnish with some chopped coriander leaves.

Serve this yummy sabzi with puri, paratha or chapati.