Aloo Pethe ka Saag
by Tarla Dalal

Potatoes and pumpkin (petha) are favourite vegetables of the Rajasthanis and feature in different ways in their meals. Aloo Pethe ka Saag cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic Rajasthani flavour.

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Aloo Pethe ka Saag recipe - How to make Aloo Pethe ka Saag

2 1/4 cups potato cubes
2 1/4 cups red pumpkin (bhopla / kaddu) cubes
2 tbsp ghee
2 bayleaves (tejpatta)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1 tsp nigella seeds (kalonji)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
2 tbsp curds (dahi)
1/4 tsp asafoetida (hing)
1 1/2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1/2 cup finely chopped tomatoes
salt to taste
1 tsp dried mango powder (amchur)
1/2 tsp sugar

Method

Heat the ghee in a deep non-stick kadhai, add the bayleaves, cinnamon, cloves, cardamom, nigella seeds, mustard seeds and fenugreek seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the curds, asafoetida, chilli powder, coriander-cumin seeds powder and turmeric powder, mix well and cook on a slow flame for 1 minute, while stirring continuously.
Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the potatoes, pumpkin, salt and ½ cup of water and mix well. Coverwith a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
Add the dried mango powder and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Serve immediately.