Aloo Ki Sabzi
North Indian

Aloo Ki Sabzi

Aloo Ki Sabzi or Potato Curry with puri is a very popular dish made in every home in the Northern part of India. Usually, aloo puri is made for breakfast but you can have it any time of the day. Mostly it is made on weekends as it is a heavy meal and you feel like just relaxing after eating that.

It’s a very simple recipe but superbly delicious. I and my husband really Love this little spicy, tangy curry a lot and I am sure it will become a regular dish in your kitchen once you try it. It is pretty simple to make as well. Since potato is boiled this is a quick potato recipe that is quick to make for breakfast, lunch, or dinner. It’s made from potatoes, onion, tomato paste, and a mixture of spices.

The combination of restaurant-style aloo ki sabzi/potato curry for Puri/Poori with sooji halwa is the perfect combination for any festival like Diwali, Holi, Karwa Chauth or family functions in India.

This aloo curry usually goes well with poori, paratha, roti, or even with rice. It’s easy, quick to make, and also tastes yummy so try this version of aloo ki sabzi at home.

Do try other veg recipes :

Preparation Time: 10mins  ∏  Cooking Time: 35mins  ∏  Servings: 2-3 person

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Aloo Ki Sabzi

Step1: Wash potatoes well and add them with 3 cups of water to a cooker. Cover the lid and pressure cook for 1-2 whistle or until the potatoes are boiled well. Once done peel it and keep aside.

Step2: Heat 2-3 tablespoon mustard oil in a medium pot over low-medium flame. Add the 1 teaspoon cumin seeds, a pinch of heeng, 1 bay leaf, 1-2 red chilis, and cook for 15 seconds, or until the mixture sputters.

Step3: Add 1 teaspoon fennel seeds (coarse powder) along with crushed ginger-garlic (or paste), and let it fry for about 2 minutes.

Step4: Now add finely chopped onion and saute on a medium flame for 3-4 mins.

Step5: Cover the pan with a lid so that the onion releases its water.

Step6: Lower the flame and add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1.5 teaspoons Kashmiri red chili powder, and salt as per taste, saute for 30 seconds.

Step7: Add 2 tomatoes (grated or pureed) and saute for 6-7 mins on low-medium flame until the oil separates from the masala. Keep stirring.

Step8: Add 2-3 green chilies, 1 teaspoon dried fenugreek leaves (Methi). Saute it for 2 minutes.

Step9: Add roughly mashed boiled potatoes. Mix them well until the potatoes are covered in masala and saute for 2-3 minutes.

Step10: Add 1.5 cups of water into the potato mixture. Mix well.

Step11: Increase the flame to medium and let the curry come to a rolling boil.

Step12: Then reduce the heat to low-medium. Cover and cook until the gravy reaches the desired consistency, approximately 5 minutes.

Step13: Mash some potatoes with the back of the spoon to get the thick texture. If required, you can add some more water. This gravy shouldn’t be runny or watery. At last sprinkle, 1/2 teaspoon garam masala and 1/2 teaspoon dried mango (amchur) powder. Stir again. Adjust salt if needed. Cook for 1 minute.

Step14: Turn off the flame. Garnish the curry with fresh coriander leaves.

Step15: Serve Aloo Ki Sabzi or Potato Curry hot with pooris or roti or rice or paratha.

Aloo Ki Sabzi

Tips:

  • Consistency of the curry is a matter of preference. Some like it thinner. I prefer mine to be slightly on the thicker side. Adjust the amount of water as per requirement.
  • Do not use over boiled potatoes otherwise, the potatoes will become mushy and will break into pieces.
  • Adjust spices as per your taste.

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