Sukhi Aloo Bhaji, Dry Potato Sabzi
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 11 cookbooks
This recipe has been viewed 5730 times
Yearning to experience the true flavours of Gujarat? Go for this exemplary subzi. A dry preparation of potatoes, sautéed with a traditional tempering and everyday ingredients like ginger and garlic, this Sukhi Aloo Bhaji has a unique flavour that is spicy, sweet and tangy, all at one go.
Easy and quick to make, it is an authentic Gujarati subzi, ideal to include in any normal meal. It tastes awesome when had with Pooris and Kadhi .
- Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds.
- Add all the other ingredients, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.