It is a Indian style sidedish that is quick and easy to prepare. Keep the masala mix aside. It is a simple dish, very tasty to eat and served with Roti/Paratha
Boil, peel and mash potatoes and keep aside. (I generally make the dough overnight and bring to room temperature the next day before rolling out the Parathas)
Like they say, simple is beautiful and nothing can be farther from the truth for today’s dish. To be honest, I had almost finalised on Litti Chokha for this month’s theme of cooking from Jharkhand cuisine
Serve the subzi hot with rotis, naans or parathas. Related RecipesGreen peas subzi recipe – How to make dried green peas sabzi recipe – sidedishforrotisAloo gobi matar recipe – How to make aloo gobhi matar recipe – sidedishfor rotisPotato kurma recipe – How to make aloo kurma recipe – sidedishforrotis/purisAloo capsicum recipe – How to make alu capsicum recipe – sidedishfor rotisSmall onion curry or ulli theeyal recipe – How to make small onion curry recipe – Indian curriesMethi besan subzi recipe – How to make fenugreek gram flour sabzi recipe – sidedishfor rotisMethi matar malai recipe – How to make methi malai matar recipe – sidedishfor rotisGajar matar subzi – How to make gajar matar sabzi recipe – sidedishfor rotisPalak khichdi recipe – How to make spinach or palak dal khichdi recipe – khichdi recipesPadwal subzi/padavalakai palya/snakegourd stir-fry recipe – snakegourd recipes
We usually make this chutney for chapati and Alooparatha. tomato garlic chutney,tomato garlic chutney recipe,easy sidedishrecipes,sidedishforroti,sidedishforparatha,Chutney recipes,Chutney varieties,Garlic chutney recipes,Raw garlic recipes
This sabji is a long pending post from me, and having distinct memories of wolfing down parathas and pooris (puffed breads) along with this sabji during my work tenure at Delhi, Chandigarh and many other parts of North India
