Dry Aloo Sabzi
This dry aloo sabzi (sukhe aloo sabzi) is prepared with boiled potatoes, spices, and herbs. Its taste is a little spicy and crispy.
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.