Sindhi Methi Patata Sabji is a popular vegetarian dish from the Sindhi cuisine, which originates from the Sindh region of the Indian subcontinent. It combines the flavors of fenugreek leaves (methi) and potatoes (patata) with a blend of spices to create a flavorful and hearty curry.
Ingredients for preparation :
- 2 cups fenugreek leaves (methi), finely chopped
- 2 medium-sized potatoes, peeled and cubed
- 1 medium-sized onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 2 cloves of garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Let them sizzle.
- Add minced garlic and green chilies. Cook for a minute until the garlic turns golden brown.
- Add chopped onions and cook until they become translucent.
- Add cubed potatoes and mix well. Cook for about 5 minutes until the potatoes turn slightly golden.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the potatoes with the spices.
- Cover the pan and cook the potatoes for about 10 minutes until they are almost tender. Stir occasionally to avoid sticking.
- Once the potatoes are almost cooked, add the chopped fenugreek leaves and mix well. Cover and cook for another 5 minutes to let the flavors blend.
- Add chopped tomatoes and garam masala powder. Mix well and cook for an additional 3-4 minutes until the tomatoes are soft.
- Taste and adjust the seasoning if needed. If the curry seems dry, add a splash of water.
- Sindhi Methi Patata is ready to be served. Garnish with fresh coriander leaves if desired.
Overall, Sindhi Methi Patata Sabji is a delightful dish that showcases the vibrant flavors and culinary heritage of the Sindhi community.
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