Recipe for Potato Asparagus Sabzi
This is a sabzi in which potatoes and asparagus are cooked together with freshly ground Indian spices. This spicy and tangy sabzi pairs well with dal rice, rotis or paranthas.
Equipment
- Pan
- Knives
- Cutting Board
- Mortar and Pestle
Ingredients
- 5-6 Medium-Sized Potatoes, washed, peeled and cut into long pieces
- 1 tbsp Ghee
- 1 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 2-3 Chopped Green Chillies
- 8-10 Green Asparagus, washed, woody part removed, and cut into pieces
- 1 tsp Black Peppercorns
- 1 tsp Coriander Seeds
- Salt, to taste
- ⅓ tsp Amchur Powder (Dry Mango Powder)
- 1 tsp Kasuri Methi ( Dry Fenugreek Powder)
- Fresh Coriander Leaves for garnishing
Instructions
- Heat ghee and mustard oil in a pan. Add chopped green chillies and cumin seeds.
- Fry for a few seconds. Then add chopped potatoes.
- Mix. Reduce the heat, cover and let it cook till the potatoes are about 60% cooked,
- Add chopped asparagus.
- Cover and cook till both the vegetables are about 90% cooked.
- Combine black peppercorns and coriander seeds and roughly grind them using a mortar and pestle.
- Add this mixture to the pan. Also, add salt, dry mango powder and dry fenugreek leaves.
- Sprinkle a few drops of water. Cover and cook on medium heat till the vegetables are fully cooked.
- Increase the heat and fry them till the potatoes turn crispy.
- Garnish with fresh coriander leaves and serve.