Aloo ki sabji is a nutritious and flavourful Indian potato dish. If you already regularly cook recipes from the Indian cuisine, you should have most of the spices in stock already. It’s simply a case of sourcing the potatoes then, which will make this dish relatively inexpensive. In addition to it being budget-friendly for your weekly meal planning, this dish is easy to prepare. You can enjoy this aloo ki sabji recipe as a side dish or as a main course. I even like to serve this Indian potato curry as a starter!
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aloo ki sabzi Indian potato curry recipe
Aloo ki sabji, also refered to as aloo tamatar ki sabzi or aalu ki sabji is a very popular Indian curry dish. The word aloo translates to “potato” and sabji or sabzi translates to “curry”. So, there you have it – it is a potato curry recipe made with Indian spices. This recipe usually calls for garam masala, coriander powder, and turmeric powder. However, sometimes it is very common to use cumin powder (jeera) and fenugreek leaves (kasoori methi). You need to strike a balance between what your favourite spices are and what’s available in your kitchen cupboard. You can easily make this aloo ki sabji your own. However, if you are looking for authenticity, just follow the recipe below.
Typically, aloo ki sabji is served in Indian homes on Sunday mornings. Even though it is commonly served as a Punjabi breakfast, a lot of people enjoy it throughout the course of a day.
best potatoes for Indian potato curry aloo ki sabji
Selecting potatoes for this aloo ki sabji recipe is a crucial step. If you select the wrong potatoes, they can easily fall apart and ruin the consistency and flavours of your curry. For example, russet potatoes can easily get mushy when you stew them for too long. Generally, they are much better for making potato mash with. Therefore, potatoes in any curry recipe need to be quite firm and hold their structure, even when being exposed to high heat. As a result, you’ll need to source potatoes with higher wax content.
The latter hold their shape and won’t disintegrate so easily. The best type of potatoes for this aloo ki sabzi recipe are gold, red (Romano) and Charlotte potatoes. White potatoes, the Mozart ones in particular, also hold very well because they are drier and take slightly longer to cook.
So, not only are the above-mentioned potatoes great for this aloo ki sabji recipe, but you can also use them in a Bombay curry and other stews. For a different version of this Indian curry, you can also try using bhindi, also known as okra or ladyfingers. Bhindi ki sabzi might be similar in name, but differs in terms of texture and taste.
how to make vegan Indian aloo ki sabji
Some versions of this recipe contain tomatoes and yogurt. The good news is that this aloo ki sabji is already vegan! If you have made the mistake of making the dish too spicy, add a splash of coconut to cool it down.
best toppings for aloo ki sabji
As with any Indian recipe, fresh coriander leaves are your best option. They add a certain fragrance and freshness to the dish. If you are out of coriander, check out these top coriander substitutes. You can also consider fresh parsley leaves as an alternative, but in general, l I find that coriander works better. I also occasionally enjoy the kick from fresh chillies. Therefore, to spice up this aloo ki sabji recipe, you can chop up some fresh green or red chillies. If you find fresh chillies too strong for you, just add pickled jalapenos. They also add some acidity and still have a little bit of a punch when it comes to heat. Also, they store forever and work well with other recipes like this traditional chicken kasha recipe. For a bit of acidity, feel free to sprinkle the aloo ki sabji with lime or lemon juice. However, nothing beats pairing a spicy Indian recipe than with a homemade cucumber raita. Remember to enjoy this recipe with a naan or roti!
pairing aloo ki sabji
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Aloo ki sabji, also known as aalu ki sabzi or aloo tamatar ki sabzi is an Indian potato curry dish. Traditionally known as a Punjabi breakfast recipe.
- 600g (1 1/2lb) peeled potatoes, cut in 2.5cm (1in) cubes
- 30ml (1 tbsp) vegetable oil
- 5ml (1 tsp) cumin seeds
- 5ml (1 tsp) mustard seeds
- 8 curry leaves
- 2 onions, peeled and sliced
- 2 green chillies, finely chopped
- 2.5ml (1/2 tsp) turmeric
- 2.5ml (1/2 tsp) chilli powder
- 1.25ml (1/2 tsp) asafoetida
- coriander leaves, for garnishing
- Boil the potatoes in salted water until almost cooked – they should have a slight crispy bite to them. Drain and set aside to cool down.
- Fry the curry leaves, cumin and mustard seeds in the oil until their aromas are released. This should take around 3 minutes.
- Add the onions and green chilli to the spices and fry until translucent.
- Sprinkle the turmeric, chilli powder and asafoetida over the onions and stir.
- Pour in the cooled down potatoes.
- Keep on stirring until the potatoes are completely covered with spices.
- Top with coriander leaves and serve.
- Serving Size: 1 serving
- Calories: 244
- Sugar: 3 g
- Sodium: 34 mg
- Fat: 8.1 g
- Saturated Fat: 1.5 g
- Carbohydrates: 38.7 g
- Fiber: 3 g
- Protein: 3.9 g
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