Aloo sabzi is a straightforward, simple, tasty and quick recipe. In the Maharashtrian family, aloo sabzi can complement a simple dinner of varan bhat.
In south Indian cuisine, the aloo sabzi dish can be served inside of crispy dosas.
From aloo sabzi, you can make sandwiches, aloo Tikki, paratha or serve with dosa, puri, roti. There are so various more methods to enjoy this.
Let’s learn how to make aloo sabzi in a few minutes.
- 1 Tsp oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 7-8 nos. Curry leaves
- A pinch asafoetida
- ¼ Turmeric powder
- 1 no. big Finely chopped onion
- green chilies chopped
- 1 tsp ginger garlic paste
- Salt to taste
- 2 nos. big boiled, peeled and chopped potato
- Finely chopped coriander leaves
- Cook the potatoes well and uncover off the skin.
- Heat a pan and add oil to the pan. When the oil is heated, add mustard seeds.
- Once mustard seeds pop up add cumin seeds and let them sizzle up.
- After cumin seeds, sizzling add curry leaves, a pinch of asafoetida and mix well.
- Add thinly sliced onion and chopped green chilies.
- Mix well all and fry on medium flame until the onion gets light golden colour for about 5-6 minutes.
- Add ginger-garlic paste and mix well.
- Add turmeric powder and mix well and fry for just about a minute.
- Add boiled, peeled and chopped potatoes.
- Add salt to taste and mix well.
- Cover the lid and cook for just about 4-5 minutes.
- Turn off the gas and add chopped coriander leaves.
- Aloo sabzi is ready to serve.
- In this recipe, if you don’t like ginger garlic paste, then you can avoid it.
- Boil the potatoes until fork tender or until just done and not mushy.
- You can add lemon juice in this recipe for restaurant-style aloo sabzi.
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