Til Wale Alu Sabzi

Potatoes are included very sparingly in our diet. Normally its just once in 2 months that we prepare potato based dishes. This bi-monthly  turn features Til Wale Alu ..a dry sabzi that tastes really mouth watering due to its splendid combination of Potatoes | Lemon juice | Roasted Til seeds.

An easy to prepare dish which can be made within 30 minutes!

Ingredients:
300 gms Alu | Potatoes
1 tsp Jeera | Cumin Seeds
1 tsp Rai | Mustard Seeds
1/8 tsp Ajwain | Carom seeds
1/4 tsp Haldi | Turmeric Powder
1 sprig Kadi Patta | Curry Leaves
1/2 " Adrak | Ginger, finely chopped
2 Green Mirchi | Chilli, finely chopped
1 tblsp Til | Sesame Seeds, roasted
1 tblsp Nimbu ka ras | Lemon Juice
1 tblsp Oil
1 tblsp Fresh Dhania | Coriander Leaves
To taste Salt

Method:

• Pressure cook the Alu for 3 whistles. Peel, cut into 1 " cubes and keep aside.
• In a non-stick pan/kadhai, heat the oil. Add jeera, rai and kadhi patta. When the rai crackles, add the ajwain, adrak and green mirchi. Saute for a minute.
• Add the alu cubes, haldi and salt and saute for 4 to 5 minutes.
• Sprinkle little water so that all the spices coat well on the alu. Cook on a low flame till the potatoes are cooked properly.
• Switch off the flame, add the til, half of the finely chopped fresh dhania leaves and nimbu ka ras and mix well.
• Transfer to a serving plate and garnish with remaining fresh dhania leaves and serve hot.
• This can be served with Roti and Puri . 

I love this best with plain curd rice!

Hope you will share your experience of making this delectable Til Wale Alu Sabzi. Enjoy...

We have used:

1. Borges Olive Oil - Light

2. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.