@hinab55: Recipe 296 - potato and leek Sabzi (dry curry) Servings: 2–3 Preparation: 15 minutes Cooking: 30–35 minutes Style: Dry, richly spiced, bhuna masala INGREDIENTS Vegetables * 3 medium leeks * 2 medium potatoes (300–350g peeled) * 1 medium onion (approximately 120g), finely sliced * 1 medium tomato (approximately 100g), finely chopped * 2 finger chillies, slit lengthways * 1 tbsp fresh coriander, chopped Ginger & Garlic * 1 tsp ginger paste * 1 tsp garlic paste Spices * 3 tbsp cooking oil * ½ tsp cumin seeds (zeera) * ½ tsp turmeric powder (haldi) * 1½ tsp coriander powder (dhania) * ½ tsp cumin powder (zeera) * ½ tsp Kashmiri chilli powder * ¼ tsp hot chilli powder * ½ tsp garam masala * ½ tsp kasuri methi (dried fenugreek leaves) * ¾ tsp salt * ¼ tsp black pepper Finishing * Fresh lemon juice * Chopped fresh coriander for garnish Water * Approximately 4–5 tbsp water, added gradually as needed. ⸻ METHOD STEP 1 – PREPARE THE VEGETABLES 1. Trim the root ends and tough dark green tops from the leeks. 2. Keep the white and pale green sections. 3. Slice into approximately ½ cm rounds. 4. Separate the layers and wash thoroughly to remove trapped soil. 5. Drain well and set aside. 6. Peel the potatoes and cut into small 1.5 cm cubes. 7. Rinse and drain thoroughly. 8. Pat dry with kitchen paper. STEP 2 – FRY THE ONIONS 1. Heat 3 tbsp oil in a wide frying pan or kadai over medium heat. 2. Add ½ tsp cumin seeds. 3. Allow to sizzle for 20–30 seconds. 4. Add the sliced onion. 5. Fry for approximately 7–9 minutes until deep golden brown. STEP 3 – ADD GINGER & GARLIC 1. Reduce the heat slightly. 2. Add 1 tsp ginger paste. 3. Add 1 tsp garlic paste. 4. Fry for approximately 1–2 minutes until fragrant and the raw smell disappears. STEP 4 – BUILD THE BHUNA MASALA 1. Add the chopped tomato. 2. Add: * ½ tsp turmeric * 1½ tsp coriander powder * ½ tsp cumin powder * ½ tsp Kashmiri chilli powder * ¼ tsp hot chilli powder * ¾ tsp salt * ¼ tsp black pepper 3. Mix thoroughly. 4. Cook for approximately 6–8 minutes over medium-low heat. 5. Stir regularly and mash the tomatoes as they soften. 6. If the masala starts sticking, add 1 tbsp water at a time. STEP 5 – FRY THE POTATOES 1. Add the diced potatoes to the bhuna masala. 2. Stir thoroughly until every potato cube is coated. 3. Fry for approximately 4–5 minutes over medium heat. 4. Allow the potatoes to take on a little colour from the masala. STEP 6 – COOK THE POTATOES 1. Add 3 tbsp water. 2. Mix gently. 3. Cover with a lid. 4. Reduce to low-medium heat. 5. Cook for approximately 8–10 minutes. Check after 5 minutes and stir gently. The potatoes should be partially cooked before adding the leeks. STEP 7 – ADD THE LEEKS 1. Add all three prepared leeks. 2. Add the two slit finger chillies. 3. Gently mix everything together. 4. Cover and cook over low-medium heat for 5–7 minutes. The leeks will soften and release their natural moisture. Avoid adding more water unless absolutely necessary. STEP 8 – BHUNO UNTIL DRY 1. Remove the lid. 2. Gently mix the potatoes and leeks. 3. Cook uncovered for approximately 5–8 minutes. 4. Allow excess moisture to evaporate. 5. Stir occasionally without breaking up the potatoes. You want a thick masala coating every vegetable, with no watery liquid at the bottom. Check that the potatoes are completely tender before proceeding. STEP 9 – FINISH 1. Crush ½ tsp kasuri methi between your palms and add. 2. Add ½ tsp garam masala. 3. Add ½ tsp lemon juice. 4. Add chopped fresh coriander. 5. Gently mix. 6. Cook uncovered for another 1 minute. 7. Turn off the heat. Allow the sabzi to rest for 3–4 minutes before serving. #sabzi #easyvegetarianrecipe #vegetarian #aloo #aloosabzi

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Thursday 12 November 2026 11:37:55 GMT