If all the vegetables are finished at home or you feel like eating something different, then you can make some very tasty vegetables from potatoes. These dishes are not only easy to make, but are also very tasty to eat. Let's make some such tasty recipes.

Potato curry vegetable

Ingredients

1 tablespoon oil or ghee

1 teaspoon whole cumin seeds

2 green cardamoms

1 bay leaf

1 small piece of cinnamon

3 cloves

Half a teaspoon of fennel seeds

A pinch of asafoetida

One-fourth teaspoon of turmeric

Half a teaspoon of Kashmiri red chilli powder

1 teaspoon coriander powder

Some kasuri methi

3 tomatoes chopped

1 teaspoon ginger paste

4 to 5 boiled potatoes

Salt to taste

Chopped coriander leaves

Half lemon

How to make

First of all, put ghee or oil in a large pan and add cumin seeds, bay leaves, cardamom, cinnamon, cloves, fennel, and asafoetida, and fry them.

Keep the flame low during this time and add turmeric, chilli powder, coriander powder, and kasuri methi.

Now add ginger paste and fry it well.

Add tomatoes and keep stirring until the oil starts leaving the sides.

Now add boiled potatoes and salt, and fry well, and add water. Cover and cook for 5-7 minutes.

Keep the thickness of the curry as per your choice, and now add chopped coriander leaves, lemon, and crushed kasuri methi.

There you go, curry potato sabzi is ready. You can eat it with puri, roti, or paratha.

Mughlai Potato

Ingredients

Boiled potatoes

Cashew paste
Oil
Bay leaf
Celery
Kasuri methi
Chopped onions
Chopped ginger and garlic
Red chili powder
Milk
Turmeric powder
Coriander powder
Garam masala
Salt to taste
Black pepper.
Chopped tomatoes

Make like this

First of all, boil the potatoes and peel them. Put oil in a pan and deep fry the peeled potatoes till they turn golden.

To make cashew paste, soak them in hot milk for 10-15 minutes and then prepare a smooth paste.

To make the gravy, add celery, kasuri methi, asafoetida, and 2 bay leaves in the remaining oil in the same pan. When the spices start giving out their aroma, add chopped onion and keep frying on a low flame. After the onion is fried, add chopped ginger and garlic.

Take a cup of milk and add red chili powder, turmeric powder, coriander powder, garam masala powder, salt, and black pepper to it. Mix it well and make a paste and add it to the pan.

Now add chopped tomatoes to the pan and cook on low flame for another 5-10 minutes. When oil starts coming out from the sides, add cashew paste and fried potatoes to it.

Mash some kasuri methi and add it on top of the prepared vegetable.

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