Green Brinjal Baby Potatoes Sabzi (North Indian Recipes)
Green Brinjal and Baby Potato Punjabi Sabzi is a delicious and hearty Punjabi-style dish that combines the earthy flavors of baby potatoes with green brinjals.
This sabzi is bursting with flavors from the spices and the combination of green brinjals and baby potatoes, making it a wholesome and satisfying dish that's perfect for lunch or dinner. I discovered this recipe and decided to cook something quick.
This recipe is one pot and it has all the flavors, the depth of the spices, and the final touch of fresh chopped coriander. It gives the dish a colorful and inviting look. Here you go:
Ingredients:
Green brinjals (eggplants), diced 4 to 5
Baby potatoes, (with peel) cut into half 7 to 8
Onions, finely chopped 1
Tomatoes, finely chopped 1
Ginger-garlic paste 1tsp
Cumin seeds 1/2 tsp
Bay leaf 1
Asafoetida a pinch
Turmeric powder 1/2 tsp
Red chili powder (Kashmiri) 1 1/2 tsp
Coriander powder 1tsp
Cumin powder 1tsp
Garam masala 1tsp (Punjabi Garam Masala)
Kasuri Methi few crushed
Salt, to taste
Fresh coriander leaves, for garnish
Cooking oil 2tbsp
Water 2 cups
Method:
Chop the onions, baby potatoes, green brinjal, tomatoes, coriander and keep aside. Heat oil or ghee in a pressure cooker over medium heat. Add cumin seeds and bay leaf to the hot oil. Let the cumin splutter.
Add finely chopped onions to the cooker and sauté until they turn golden brown. Add asafoetida, and ginger-garlic paste to the onions, and sauté until the raw smell disappears.
Now, add the tomatoes, diced green brinjals, and potatoes and cook until all the ingredients are combined well. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, kasuri methi, some chopped coriander, and salt to taste. Mix well to coat the vegetables evenly with the spices.
Cook until they become mushy and blend into the masala. Add 2 cups of water. Cover and pressure cook the sabzi for 3 whistles on medium heat. Remove from the heat and let the pressure release from the cooker.
Open the lid and check the consistency. If it is a bit watery, bring it to a boil for about 5 to 7 mins on a high heat. Let it cook for a few more minutes, allowing the flavors to meld together and the vegetables to fully cook. Once done, garnish the sabzi with fresh coriander leaves.
Serve the Green Brinjal and Baby Potato Punjabi Sabzi hot with roti, paratha, or rice.
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You may also like Coriander Onion Tomato Chutney
Nutrition value per serving:
Calories: 120-150 kcal
Fat: 6-8 grams
Saturated Fat: 1-2 grams
Cholesterol: 0 milligrams
Sodium: 300-400 milligrams (depending on salt added)
Carbohydrates: 15-20 grams
Fiber: 3-5 grams
Sugars: 2-4 grams
Protein: 2-4 grams
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