• 5 good sized Potatoes
  • Kasoori Methi (Roughly a handful, if dry)
  • 3 Tomatoes
  • 3 onions

For seasoning

  • Garlic
  • Ginger
  • Some Green Chillies
  • Jeera
  • Mustard Seeds
  • Haldi
  • Salt accroding to taste

Boil the potatoes,peel the skin and cut in pieces.
Cut the tomatoes and onions.
Mash the ginger ,garlic and chillies to a paste.
In the pressure cooker add 8-10 tbsps of oil or 4 tbsps ghee. And heat it. Now add 1tbsp jeera and mustard seeds and simmer till you hear popping sounds.
Now add the cut onions and fry till they become brown. Add tomatoes and simmer till the mixture becomes pulpy and starts sticking to the bottom. Add 1 to 11/2 tbsp of garam masala , 1/2 to 1 tbsp of chilli powder.
Add the potatoes to this mixture and stir well. Take care that the boiled potatoes do not break while stirring or it will spoil the fun.
In a separate vessal,take a handful of Kasoori Methi and add water and some salt. Heat this gently so that the dry methi becomes wet.
Add this mixture to the pressure cooker containing potatoes. Now add salt to taste , 1/2 tbsp haldi for color.
Mash the ginger garlic chilli together to make a paste and add it to our subji.
To add a little more taste, put in 2 tbsp of tomato chilli sauce. This is optional.
Finally add suitable quantity of water. Note the water quantity should be inclusive of the water added in step 7. Advised to put 5-6 cups of water.
Put the lid and let it cook till 3 whistles. For best results let the dish simmer for an additional 10 minutes without covering.
Serve with jeera rice or roti.