Tuesday, March 24, 2015

Kasuri Methi, Rajma & Aloo Sabji/ Dried Fenugreek Leaves,Kidney Beans & Potato Curry

A delicious curry is quite enough to enjoy along with rotis or mildly flavoured pulaos. Its always difficult to satisfy everyone's tastebuds at home when its comes for side dish especially to serve along with  rotis. Kids loves protein rich beans and Hubby like potatoes,obviously if am planning to make a side dish either i combine both beans and potatoes or else i will just stick with potatoes. My daughter's favourite bean after chickpeas is Rajma aka kidney beans. She just love this beans in anything, one of my recent trial with my family's favourite vegetable and rajma is this Sabji aka curry. This time i simply dished out this wonderful looking curry with potatoes, dried fenugreek leaves and rajma beans.

Methi, Rajma & Aloo Curry


This dish goes awesome as side dish to relish with rotis or else as curry along with rice or pulaos. You can prepare this curry very easily and its completely vegan. If you dont have rajma, you can make this same sabji with any of your favourite beans. Definitely a simple dish to feed the family easily with protein rich beans.Am running my last week of blogging marathon with Methi dishes as this week's theme. Fresh fenugreek leaves or dry fenugreek leaves are the star ingredient of this week's theme, stay tuned to see my two more dishes with methi leaves.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.


Dry fenugreek leaves, potato & kidneybeans curry


1cup Rajma/Red Kidney beans (cooked)
1/ 4cup Dry methi leaves/Kasuri methi
4nos Potatoes (cubed)
1no Onion (chopped finely)
2nos Tomatoes
1tsp Ginger (grated)
1tbsp Garlic chopped
2nos Green chillies (chopped)
1tsp Cumin seeds
1/4tsp Asafoetida powder
1/2tsp Turmeric powder
1tbsp Coriander powder
1tsp Kashmiri red chilly powder
1/2tsp Red chilly powder
1tsp Garam masala powder
Salt
Oil


Boil enough water in a pan, add the tomatoes, let it sit, remove the skin and chop as small pieces.

Heat oil in a pan, add the asafoetida powder, cumin seeds, fry it.

Add the grated ginger, chopped garlic, chopped onions, cook until the onions turns trandculent, add the potatoes, all the spice powders, salt.

Cook everything for few minutes, add the chopped tomatoes, slit opened green chillies,cook for few minutes.

Finally add the rajma, dry methi leaves cook for few minutes, add water as per need.

Cook everything in medium flame until the potatoes gets cooked, gravy turns bit thick.

Put off the stove, add the coriander leaves.

Top the curry with dry methi leaves.

Kasuri Methi, Rajma & Aloo Sabji

22 comments:

  1. Such a flavorful and yummy looking gravy,perfect with rotis/phulkas...

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  2. Interesting combo.. Well balanced side for rice or roti

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  3. Should have been so flavorful.....👌

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  4. I think this sabji got all goodness in it n perfect with roti. Really it looks mouth watering

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  5. priya akka this sabji is tempting me with that hot spicy look. Gonna try today for dinner , you forgot to mention tomatoes in ingredient ...

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  6. love the combination! Love the curry...

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  7. Like the idea of using potatoes with raajma . The curry looks very inviting.

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  8. Loved the vibrant colour and surely potato and rajma is a delectable combination!!!

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  9. I have not used dried leaves other than for flavoring. This is a nice recipe. Love it.

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  10. yummy curry. perfect for both roti and rice.

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  11. I love the flavor kasuri methi adds to subzis. This must be one yummy subzi.

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  12. What a delectable curry! This combo is my fav and goes pretty well with anything from rice to Rotis to Puris.

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  13. Sounds like a great side dish for rotis!

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  14. Totally awesome subzi priya! i make something similar with chickpeas, simple yet filling curry!

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  15. Wow what a healthy & nutritious curry -- looks awesome.

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  16. Very yummy. I also love the flavor of kasuri methi in gravy dishes!

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  17. That is a delicious pot of curry Priya. Looks very inviting....

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