The Vegetarian Curry Bible

Potato Mint Subzi

Soya Mutter Ki Subzi

by daawat.com

Ingredients:

by daawat.com

Ingredients:

•

potatoes, boiled and peeled

1/4 cup fresh mint leaves, finely chopped

1/4 cup fresh cilantro leaves, finely chopped

1/2 tsp cumin powder

1/2 tsp coriander powder

1/4 tsp chili powder

•

1/2 cup Soya nuggets

1/2 cup green peas

1/2 tsp. cumin seeds (jeera)

A pinch of asafoetida (hing)

1 tsp. ginger-green chili paste

1/2 tsp. garlic paste

2 medium onions, chopped

2 tomatoes, finely chopped

1/4 tsp. turmeric powder (haldi)

1/2 tsp. chili powder

1/2 tan coriander powder

1/4 cup fresh curd

2 tsp. Bengal gram flour (besan)

2 tbsp. milk

1/2 tsp. sugar

2 tbsp. oil

Salt to taste

Salt and pepper to taste

2 tbsp oil

Method:

Cut the potatoes into half and mix with mint leaves, powders, salt,

pepper and keep aside for 1 hour.

Heat oil in a pan, and fry the above mixture on low fire until it gets

golden color.

Garnish with cilantro and serve as a side dish with rice.

Method:

Cook the Soya nuggets in hot salted water for about 20 minutes. Keep

aside.

Heat the oil and add the cumin seeds. When they crackle, add the

asafoetida, ginger-green chili paste, garlic paste, onions and sauté till

the onions are translucent.

Add the tomatoes, turmeric powder, chili powder, coriander powder

and cook on a slow flame for about 5 to 10 minutes.

Mix the curds, gram flour, milk, 3/4 cup of water and add to the onion-

tomato gravy.