Aalo ki sabzi (Potato curry)

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May 31, 2017 by bhumi

Hi friends,

Potato curry or aalo ki sabzi is quite a go to dish in India. Whenever I am in hurry or didn’t have much ingredients in my kitchen or didn’t feel like cooking this recipe is my savior. I first tried this curry in Agra (UP). There is it quite a commonly known as “dubki wale aalo ki sabzi” i.e potato in thin curry and generally serves with samosas & khasta kachoris. Strange is it!!


Aalo ki sabzi

Aalo ki sabzi can be prepared either dry form or with gravy depending on your taste. I usually prefer gravy form with parathas (flat bread). This recipe is quite an easy with very simple spices & potatoes.

Its a pure vegetarian recipe or can be called as sattvik as I have not used garlic & onion in this. This can be best enjoyed with puris , kachoris or parathas.

Serving : 2-3 person

Preparation time : 15min

Cooking time : 15min


  • Potato : 4-5 medium sized
  • Ginger : 1 inch piece
  • Green chilli : 1 medium sized
  • Vegetable Oil : 1 tbsp
  • Cumin seeds (sabut jeera) : 1 tsp
  • Asafoetida (hing) : a pinch
  • Turmeric powder (haldi) : 1/2 tsp
  • Chilli powder (laal mirchi powder): 1.5 tsp
  • Dry mango powder (amchoor) : 1 tsp
  • Garam masala : 1/2 tsp
  • Dried fenugreek leaves (kasoori methi ) – 1 tsp
  • Salt : as per taste
  • Water : 1/4 cup + 2 cups + 3 cups (for boiling potatoes)
  • Fresh coriander (optional) : To sprinkle



To boil potatoes:

Wash the potatoes and put them in pressure cooker. Add 3 cups of water to it. Close the lid and kept on burner with high flame. After 4-5 whistles, reduce the flame on slow and allow it to cook for another 5 mins. Switch off the flame, allow the potatoes to cook under pressure. Open the lid, once the pressure is released on its own. Peeled the boiled potatoes.


  1. Put a heavy bottom pan on high flame. Add oil.
  2. When oil started to heated up add cumin seeds and allow it to crackle.
  3. Add asafoetida , turmeric power and chilli powder. Instantly add 1/4 cup of water to it to avoid burning of chilli powder. Reduce the flame to medium and allow the mixture to cook till the oil leaves separates.
  4. Add 2 cups of water. Bring it to boil.
  5. Add finely chopped ginger & green chilli, dry mango powder, garam masala, kasoori methi to it. Allow it to cook for 2 mins. Add salt.allo sabzi prep
  6. Now using hands crumbled boiled potatoes to medium sized. You can also cut them evenly with knife. Add them to pan.20170527_101509
  7. Allow it to cook for another 3-4 minutes till one boil. Switch off the flame.
  8. Sprinkle some fresh coriander (optional) & Serve hot with parathas.

With parathas & onions




  1. Instead of oil add clarified butter (ghee) for more authentic taste.
  2. Water proportion can be adjusted as per the desired consistency.


Hope you all like this recipe. Please follow me on instagram & facebook for more such recipe updates. Comment below as I love to hear from you all…




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