Aloo ki Sukhi Sabzi
by Tarla Dalal
Added to 111 cookbooks
This recipe has been viewed 71971 times
aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | with 15 amazing images.
This aloo ki sukhi sabzi recipe requires a handful of ingredients which are easily available in Indian kitchens from aloo, spices, coriander, sugar and lemon juice.
For making the aloo ki sabzi, heat the oil in a deep non-stick pan. Add the spices, boiled potatoes, sugar, lemon juice, coriander and cook on a medium flame for 2 minutes and your aloo sabzi is ready.
When you need something quick and easy to serve with your rotis or puris , there is no better choice than this homely aloo ki sukhi sabzi. If you have got boiled potatoes on hand, it won’t take you more than five minutes to conjure up this ever-popular dry Indian potato vegetable.
sukhi aloo sabzi is easy-to-prepare and makes use of everyday ingredients, but this dish has a magical and universal appeal. It is sure to be loved by all! Some sliced onions and Nimbu Ka Achaar makes a fitting accompaniment to Aloo ki Sukhi Subzi with puris or rotis.
Enjoy aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | with detailed step by step photos and video below.
- To make aloo ki sabzi
- When the seeds crackle add the curry leaves and sauté on a medium flame for 30 seconds.
- Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve the aloo ki sabzi
Aloo ki Sukhi Sabzi Video by Tarla Dalal
Aloo ki Sukhi Sabzi recipe with step by step photos
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To make the dry aloo sabzi, scrub and wash the potatoes. Boil the potatoes in a pressure cooker over medium flame. You can also boil them in directly in a pot or a microwave. This aloo ke sookhi sabzi recipe requires a handful of ingredients and can be made for a quick lunch so, if you are making this in the morning to take it to work for lunch, you can boil the potatoes a day prior and store in the refrigerator to fasten the cooking process.
Remove them and keep aside to cool slightly. Peel the skin and discard it.
Cut the potatoes into cubes and keep aside.
For making the aloo ki sabzi, heat the oil in a deep non-stick pan.
Once the oil is hot, add the cumin seeds.
When the seeds crackle, add curry leaves and sauté on a medium flame for 30 seconds or until aromatic. For an added flavour, you can also add a little garlic paste at this stage.
Add all the remaining ingredients, starting with the boiled and peeled potato cubes.
Add turmeric powder (haldi).
Add chilli powder. You can adjust the quantity as per the spice you can handle & if making for kids just reduce the amount.
Add some coriander-cumin seeds powder.
Add sugar and lemon juice for a sweet & tangy flavour.
Add salt to taste.
Finally, sprinkle some fresh coriander leaves.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Our spiced aloo ki sukhi sabzi | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | is ready!
Serve the aloo ki sukhi sabji hot. Here are some other famous sabzi recipes made using potatoes : Aloo Palak, Aloo Khaas, Aloo Lajawab.
If you are making this in the morning to take it to work for lunch, you can boil the potatoes a day prior and store in the refrigerator to fasten the cooking process.
Cut potato cubes into medium to large size. You might land up with a mushy sabzi, if you make very small potato cubes.
It is quite common to substitute cumin seeds with mustard seeds in the temepering.
Nutrient values (Abbrv) per serving
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