Amla ki Sabzi

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The Indian gooseberry- ‘Amla’,  is mostly cooked as pickles in the Indian households. I got a kilo of them to make the usual amla pickle. This time, I decided to make something different out of these berries. And then, I made   this khaati meethi amla ki sabzi, which turned out to be a great preparation for kids and me as well.

Cooking Time:   15 mins

Serves  :  4


  • Turmeric powder – 1 tsp
  • Salt – to taste
  • Red chilli powder – 2 tsp
  • Saunf-1 tsp
  •  2 large onions (chopped)
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds (Fenugreek seeds) – 3 tsp
  • Jeera powder – 1 tsp
  • Hing  – 1/2 tsp
  • Ginger-Garlic paste 2tsp
  •  Green chillies – 2
  • Curry leaves
  • Corainder powder – 1 tsp
  • Amla – 1 kilo


  • Add two cups of water to pressure cooker.
  • Cook the Amla for ten minutes.
  • Deseed the amla and cut into four pieces.
  • In a pan, heat some oil.
  • Add saunf and mustard seeds in to the oil. When mustard seeds (rai) start crackling, add garlic-ginger paste, and green chillies along with onions.  Sauté it until the onions turn golden brown.
  • Now, lower the flame, and combine red chilli powder, jeera powder, coriander powder, methi seeds, turmeric powder and sauté the mixture till the masala is slightly fried.
  • Add the boiled amla along with some salt and water.
  • Cook the amla till the mixture gets dried and absorb all the masalas.
  • Temper the masala with hing.
  • Serve hot with roti or purees.

My tip

  • Add a little sugar if you like it sweet.