Recipe : Peas Potato Methi Sabji
Shared by : Girijamani Lakshmanan
Dated : 13/02/2015
Potato. 1/2 kg
Methi leaves 2cups ( cleaned and diced)
( small venthaya Keerai two kettu)
Pepper. 1 tspoon
Jeerakam. 2 tablespoon
Amchur powder 2 tspoon.
Turmeric powder. 1 tspoon
Salt to taste
For seasoning 2 tablespoon oil and 1 tspoon mustard seeds
Dry roast the jeerakam and pepper and coarsely grind it. Boil the potatoes and cut into small cubes. On boiling add sufficient salt for the potatoes. In a Kadai add oil and mustard seeds, when it splutter add the peas. Sauté for a minute. Add turmeric powder and little salt for the peas. Sprinkle some water and cook in closed Kadai till it is soft. Add the menthaya Keerai and cook for a minute till the Keerai is done. Add the ground powder and the amchur powder. Sauté it till the masala is mixed well. Add the boiled potatoes to the Kadai and mix well till the masala are coated to the potatoes. cook for a minute in sim flame. Peas potato methi subji ready. You can use lime instead of amchur powder. But lime has to be added after offing the gas.