Vaishali Saini
This dry aloo sabzi (sukhe aloo sabzi) is prepared with boiled potatoes, spices, and herbs. It is an easy and quick recipe that takes only few a minutes to prepare if you already have boiled potatoes in freeze store and few ingredients. Its taste is a little spicy and crispy. Serve this dry aloo sabzi with plain paratha, hot chapati, and simple poori, making it a delicious dish.
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 and basic spices like garam masala powder, fennel seed powder, coriander powder, dried fenugreek leaves, salt, and sauteed in ghee/oil with some coriander leaves garnished.
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 flavour 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 also the best dish for office and school lunch boxes and for a trip with simple paratha or poori, and soft chapati.
If you find any dry dishes that can easily prepare this sukhe aloo recipe is here. Try the below instructions with a step-by-step photo guide.
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 with 1 tsp cumin seeds and let them sizzle.
Pov- You can use oil instead of ghee but my mother always cooks this recipe with ghee and I make it in the same way because I think ghee gives more 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, soft chapati, or simple poori alongside yogurt or any raita.
You can serve this as a complete meal alongside dal and chawal.
Dry Aloo Sabzi
Ingredients
- 4 medium-sized boiled potatoes
- 1 tbsp ghee/oil
- 1 tsp cumin seeds
- ½ tsp coriander powder
- ½ tsp fennel seeds powder
- ¼ tsp garam masala powder
- 1 tsp dried fenugreek leaves
- 1 tbsp chopped coriander leaves
- 2 chopped green chili
- salt to taste
Instructions
- 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.
- When the potatoes cool down, peel them off.
- Then chop the potatoes into smaller pieces.
- Heat 1 tbsp ghee in a pan on low to medium heat with 1 tsp cumin seeds and let them sizzle.Pov- You can use oil instead of ghee but my mother always cooks this recipe with ghee and I always make it in the same way because I think ghee gives more better taste than oil.
- Then add 1/2 tsp coriander powder, 1/2 tsp fennel seeds powder, and two chopped green chili.
- When green chili starts to splutter then add chopped potatoes.
- Then add 1/4 tsp garam masala powder, 1 tsp dried fenugreek leaves, and salt to taste.
- Mix all of these ingredients well. Cook for 3 to 4 minutes until the edges of the potatoes have a little crispiness.
- Lastly, add 1 tbsp chopped coriander leaves.
- Mix very well and turn off the heat.
