Today’s the kinda day where I wanna write about a simple recipe that takes very little ingredients, is healthy to consume and is over packed with taste. Pretty simple to put together for a quick lunch munch or to fill into sandwiches if you’re on a total vegan diet.
Let’s get right to it.
Potatoes – medium 3
Fennel seeds – 1 tsp
Ginger and garlic – chopped, about 2 tbsp
Curry leaves – as many as you can stand
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Nigella seeds/black-caraway seeds/Kalonji seeds – 1 tsp (optional)
Green chilies and coriander leaves – to garnish and help color-break the look
Olive oil or regular oil – 2 tbsp
- Cube the potatoes in equal boxes and boil for about 15 minutes (or till they’re done to the stage where they look like they’re about to get mushy). Strain the water and keep aside to let them cool.
- In a pan, add oil and the grated ginger and garlic. Let these fry till their lose their raw texture. Add in 1/4 cup of water. Add the spices (red chili and turmeric) and green chilies. Let everything cook for about few seconds and add the strained potato cubes.
- Mix and cook it all up. Mash few of the potatoes with a masher so the sauce thickens. You may add a bit more water if you deem it necessary.
- Add the greens. You’re done when the potatoes look mushy and the water dries up.
You’re right if you’re thinking this resembles “Aaloo Bhaji or Bhujia” a lot. Taste amazing as a pita bread/sandwich bread filling. You may also serve with hot puris if you wanna give a desi touch to your lunch menu.
Takes very little time to prepare. Try and let me know how it went.