Aloo and stem sabji

aloo and stem sabji

Right after I posted the recipe for using amaranth stem in a South Indian style stir fry, I received an email requesting for one in North Indian style. There were a few more emails asking about the cleaning of the stem, handling the toughness of some stem etc. A friend also passed in a tongue-tickling South Indian curry recipe with the amaranthus stems that I have to try. Shelving that for later as I have no amaranth left I decided to proceed with a stem collection I have.
The current collection had mustard greens stem, broccoli stem, and bits and parts of the cauliflower stem. The mustard greens and cauliflower being comfortable elements in North Indian cuisine their fare was sealed with the familiarity of the humble potato to make this sabji perfect.

Cleaning the stem for use

Most of the stems that we can use are cut at a hard base and may carry a bit of dirt. So here is how I go about. I cut off all the leafy bits and the leaf stalks and keep them aside. Then wash all these and pat dry with a cloth. Pay attention to the mud trapped st the base of the stems and leaf stalks when you wash and scrub it out.  This is done using a fruit knife strip off the tough skin, by pulling back as it works off easily till it becomes tender.  Now,  the tender part is exposed cut it into manageable pieces and slice off about 1 inch off the base where it can be a bit woody.
Now,  the stem is ready to be sliced the way you want. All those leafy stalks that was saved also can be done the same way.

To serve this recipe

For an effective North Indian homestyle thali, here are my combinations with this sabji.

Tadka dal, mixed veg raitha and puffed up phulkas. To wash it all down the good old basundi. That is my meal.

aloo sabji
Hope you enjoy this sabji recipe and get to use up all that cauliflower,broccoli, .mustard green, fenugreek stem or cabbage stem. Stay safe and breathe easy.

Pin this recipe for later use here

aloo sabji

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Aloo and stem sabji Yum
Use up all the vegetable stem that you have collected.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
for the tempering
vegetables needed
garnish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
for the tempering
vegetables needed
garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash, clean and slice the vegetables and keep ready
    cut vegetables for the sabji
  2. In a deep pan ( kadai) add the oil followed by the ingredients for tempering
    tempering for the sabzi
  3. As the spices sizzle add the shallots and tomatoes and fry them.
  4. Add the masala powders and salt to the translucent shallot tomato mix and fry for a minute
    adding masala
  5. Now add the potatoes and the cut stalks of vegetables kept ready
    sabzi mix
  6. Saute well for the masala to coat the vegetables.
  7. Add about half a cup of water, cover and cook till the potatoes are fork-tender
    cooked sabji
  8. This takes about 5-6 minutes, open the lid carefully (steam can burn) and saute the sabzi
  9. If there is any water left saute till the water evaporates.
  10. Add the coriander leaves and mix them as well.
  11. Remove the sabzi into a serving dish and sprinkle the jeervan masala on top, Serve hot with phulkas.
    aloo and stem sabji
Recipe Notes

Some potatoes absorb a bit more water than the others, hence the water added needs to be checked based on your potatoes and the stalks you are adding.

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