May 31, 2017 by bhumi
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 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.
- Put a heavy bottom pan on high flame. Add oil.
- When oil started to heated up add cumin seeds and allow it to crackle.
- 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.
- Add 2 cups of water. Bring it to boil.
- Add finely chopped ginger & green chilli, dry mango powder, garam masala, kasoori methi to it. Allow it to cook for 2 mins. Add salt.
- Now using hands crumbled boiled potatoes to medium sized. You can also cut them evenly with knife. Add them to pan.
- Allow it to cook for another 3-4 minutes till one boil. Switch off the flame.
- Sprinkle some fresh coriander (optional) & Serve hot with parathas.
- Instead of oil add clarified butter (ghee) for more authentic taste.
- Water proportion can be adjusted as per the desired consistency.
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