Potato and Drumstick Sabzi | 15 मिंटोमें बनाये सहजन फली व आलू की सब्जी
Aloo Sahjan KiSabji is an easy and flavorful Indian vegetable curry made with potatoes anddrumsticks (moringa pods). Cooked in a delicious tomato, ginger, and greenchili masala with aromatic spices, kasoori methi, fennel, and fresh coconut,this comforting sabzi is perfect with hot rice or roti.
Ingredients
- 1½ cups drumstick sahjan/moringa pods, cut into pieces
- 2 medium potatoes cut into medium pieces
- 2 medium tomatoes roughly chopped
- 2 green chilies roughly chopped
- 1- inch piece fresh ginger roughly chopped
- 2 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp cumin seeds
- ⅛ tsp hing powder
- 1 sprig curry leaves
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp kasoori methi
- ½ tsp fennel powder
- 1 tbsp fresh coriander leaves chopped
- 1½ cups water
- Salt to taste
- 1 tbsp freshly grated coconut
- ¼ tsp garam masala optional
- Small piece of jaggery optional
Instructions
- Firstly, Wash and cut the drumsticks into pieces. Set aside.
- Peel and cut the potatoes into medium-sized pieces.
- Now prepare tomato paste. Blend the tomatoes - 2 (med), green chilies - 2, and 1 inch ginger into a smooth paste.
- Heat 2 tbsp oil in a pressure cooker over medium heat.
- Add 1/2 tsp mustard seeds and allow them to crackle.
- Add 1/4 tsp cumin seeds, 1/8 tsp hing, and curry leaves. Sauté briefly.
- Add the tomato, ginger, and green chili paste.
- Cook until the raw smell disappears, stirring occasionally.
- Add turmeric powder - 1/4 tsp, red chili powder - 1 tsp, coriander powder - 1 tsp , and cumin powder - 1 tsp.
- Cook the masala until the spices are roasted and the oil begins to separate.
- Add kasoori methi - 1 tsp, fennel powder - 1/2 tsp, and chopped coriander - 1 tbsp. Mix well.
- Add the drumsticks and potatoes and mix gently with the masala.
- Cook for about 5 minutes, stirring occasionally.
- Add 1½ cups water and salt to taste.
- Add garam masala - 1/4 tsp and a small piece of jaggery if using.
- Bring the mixture to a boil.
- Close the pressure cooker and cook until one whistle.
- Turn off the heat and allow the pressure to release naturally.
- Open the cooker and check that the potatoes and drumsticks are tender.
- Garnish with fresh coriander and grated coconut.
- Serve hot with steamed rice, roti, chapati, or paratha.
Video
Notes
- Use tender drumsticks for the best texture.
- Cook the masala well before adding the vegetables.
- One pressure-cooker whistle is sufficient for medium-sized potato pieces.
- Adjust the chili powder and green chilies according to your taste.
- Fresh grated coconut is optional but highly recommended for its flavor.
- A small amount of jaggery can be added for a subtle sweet-savory balance.
- Serve hot with rice or Indian flatbreads.