Aloo and stem sabji
Use up all the vegetable stem that you have collected.
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
for the tempering
vegetables needed
  1. Wash, clean and slice the vegetables and keep ready
  2. In a deep pan ( kadai) add the oil followed by the ingredients for tempering
  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
  5. Now add the potatoes and the cut stalks of vegetables kept ready
  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
  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.
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.