Dry Aloo Sabzi

This dry aloo sabzi (sukhe aloo sabzi) is prepared with boiled potatoes, spices, and herbs. It is an easy and quick recipe. It takes only a few minutes to prepare. If you already have boiled potatoes in freeze store and a few ingredients on hand. Its taste is a little spicy and crispy. Serve this dry aloo sabzi with plain paratha. Pair it with hot chapati and simple poori. This combination makes it a more delicious dish to taste.

About dry aloo sabzi

Dry aloo sabzi is also known as sauteed potatoes or sukhe aloo in the local language. This recipe requires boiling potatoes. Use basic spices like garam masala powder, fennel seed powder, coriander powder, and dried fenugreek leaves. Add salt and saute in ghee/oil. Garnish with some coriander leaves.

I think the potato is one of the favorite vegetables of most people and I’m one of them. I like all the substitutes for potatoes. In my home, every member of the family likes to eat potatoes in their food except my father. But when I make any dish of potatoes they always taste even in a less amount and always appreciate.

Potatoes are ready-to-go versatile whatever flavor we add they adjust with ease and this quality makes it my most favorite. Potatoes are like comfort food for me.

It is a good dish for a whole meal alongside dal (lentil) and chawal (steamed rice). They are ideal for office and school lunch boxes. They also serve well for a trip with simple paratha or poori. Soft chapati complements them nicely.

If you find any dry dishes that can easily prepare this sukhe aloo recipe is for you. Try and follow the step-by-step instructions below.

Ingredients

• Potatoes: I used russet potatoes here. But any type of baby potatoes can also be used for this recipe.

• Spices: Basic spices are needed here like fennel seeds powder, coriander powder, garam masala, and dried fenugreek leaves.

• Cumin seeds

• Ghee/Oil: I used homemade ghee here. They gives nice aroma to the dish. But if you want to use oil then it also good to use.

• Green chili: They are best to make them extra spicy. But if you prepare for children then use red chili powder instead of them.

• Herbs: Coriander leaves are used here as a herb.

How to make Dry Aloo Sabzi

1.The first thing is to take 4 medium-sized potatoes along with 1 glass of water in a pressure cooker. Cook on a medium flame until 3 to 4 whistles come. When whistles come down naturally pull them easily.

2. When the potatoes cool down, peel them off.

3. Then chop the potatoes into smaller pieces.

4. Heat 1 tbsp ghee in a pan on low to medium heat. Add 1 tsp cumin seeds and let them sizzle.

Pov- You can use oil instead of ghee. My mother always cooks this recipe with ghee. I make it in the same way because I think ghee gives a better taste than oil.

5. Then add 1/2 tsp coriander powder, 1/2 tsp fennel seeds powder, and two chopped green chili.

6. When green chili starts to splutter then add chopped potatoes.

7. Then add 1/4 tsp garam masala powder, 1 tsp dried fenugreek leaves, and salt to taste.

8. Mix all of these ingredients well. Cook for 3 to 4 minutes until the edges of the potatoes have a little crispiness.

9. Lastly, add 1 tbsp chopped coriander leaves.

10. Mix very well and turn off the heat.

Serving Suggestions:-

Serve this dry aloo sabzi hot or warm with simple plain paratha. Pair it with soft chapati or simple poori. Offer yogurt or any raita as a side.

You can serve this as a whole meal alongside dal and chawal.