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–+ servings
aloo and stem sabji

Aloo and stem sabji

Use up all the vegetable stem that you have collected.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course sidedish, Traditional
Cuisine Autumn, Fusion, gluten free, Indian, One pot, Vegan, Vegetarian, Winter
Servings 4 people

Ingredients
  

for the tempering

  • 1 tsp cooking oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp coriander seeds
  • 1/4 tsp fennel seed
  • 1/4 tsp caraway seeds (ajwain, omam)

vegetables needed

  • 2-3 small shallots sliced thin
  • 1 small Tomato
  • 2 medium potatoes
  • 2 cups stalks of vegetables ( check post above for ideas)

Masala needed

  • salt to taste
  • 1/4 tsp turmeric powder
  • 3/4 tsp red chilli powder
  • 1/2 tsp garam masala powder

garnish

Instructions
 

  • Wash, clean and slice the vegetables and keep ready
    cut vegetables for the sabji
  • In a deep pan ( kadai) add the oil followed by the ingredients for tempering
    tempering for the sabzi
  • As the spices sizzle add the shallots and tomatoes and fry them.
  • Add the masala powders and salt to the translucent shallot tomato mix and fry for a minute
    adding masala
  • Now add the potatoes and the cut stalks of vegetables kept ready
    sabzi mix
  • Saute well for the masala to coat the vegetables.
  • Add about half a cup of water, cover and cook till the potatoes are fork-tender
    cooked sabji
  • This takes about 5-6 minutes, open the lid carefully (steam can burn) and saute the sabzi
  • If there is any water left saute till the water evaporates.
  • Add the coriander leaves and mix them as well.
  • Remove the sabzi into a serving dish and sprinkle the jeervan masala on top, Serve hot with phulkas.
    aloo and stem sabji

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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