Recipe Aloo Pethe Ka Saag

Ingredients:
500 gms - potatoes (boiled)
500 gms - red pumpkin
1 cup - curd
2 cups - water
3 tbsp - ghee
2 - bay leaves
1 - cinnamon stick
2 to 3 - cloves
3 - cardamoms
1 tsp - kalonji seeds (onion seeds)
1 tsp - cumin seeds
½ tsp - mustard seeds
½ tsp - fenugreek seeds
2 - medium sized tomatoes
1 pinch - asafetida powder
2 tsp - red chilly powder
2 tsp - coriander seed powder
½ tsp - turmeric powder
2 tbsp - finely chopped coriander leaves

Method

1. In a heavy bottomed vessel, heat ghee and add bay leaves, cinnamon stick, cloves, cardamoms, kalonji seeds, and cumin, mustard and fenugreek seeds.
2. Add the finely chopped tomatoes and cook for 3-4 minutes.
3. Beat the curd, add asafetida, red chilly powder and mix well. Keep aside.
4. Cut the potatoes and pumpkins into 1” square pieces.
5. Mash one boiled potato completely.
6. Add the tomatoes. Add 2 cups of water.
7. Cover and cook on a medium flame for 5-10 minutes.
8. When the vegetables are well blended with the tomatoes, add the kept aside curd mixture.
9. Mix well and let it boil, stirring continuously.
10. After one boil, add salt to taste.
11. Garnish with chopped coriander leaves.

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