Aloo ki Sabzi | Potato Curry Recipe

Aloo ki Sabzi: This Aloo Sabzi is a delightful vegan and gluten-free dish that eschews onions and garlic, making it a versatile addition to your culinary repertoire for lunch, dinner, or breakfast. Ideally paired with poori, pickle, and raita, this Aloo ki Sabzi brings a burst of flavors to festive occasions such as poojas, havans, and religious festivities.

During the festive season in India, there’s an inclination towards indulgent meals featuring a harmonious blend of spices and the rich essence of ghee, complemented by piping hot pooris. A quintessential part of any festive spread is a well-prepared potato curry, and the Aloo Tamatar ki Sabzi fits this role perfectly. Served alongside poori and halwa during religious events, it adheres to sattvic principles, omitting onions and garlic, and is commonly referred to as Bhandare wale aloo.

Another unique variation of potato curry originates from Mathura. The Mathura-style Aloo ki Sabzi skips tomatoes, onions, and garlic, opting instead for an array of flavorful spices that result in a distinctive taste.

The preparation of this quick-to-cook potato curry is made even more convenient if you have pre-boiled potatoes in your refrigerator. Maintaining a stock of boiled potatoes is a kitchen hack that proves its versatility in various recipes. Additional potato sabzi recipes can be explored at the end of this post for further options.

Key Features of this Potato Curry

• Vegan, no onion, no garlic, gluten-free, and nut-free
• A delectable everyday curry perfect with poori or paratha
• Quick and easy to make with minimal ingredients
• Wholesome, fulfilling, and delicious

How to Make Potato Gravy (Aloo ki Sabzi)

Ingredients:

• Boiled and peeled potatoes
• Tomatoes
• Green chillies
• Ginger
• Coriander powder
• Turmeric powder
• Kashmiri red chilli powder
• Cumin powder
• Cumin seeds
• Asafoetida (Hing)
• Oil or ghee

Step-by-Step Aloo ki Sabzi Recipe

• Boiling Potatoes: Boil and peel the potatoes. Cut them into sizable chunks. Boil in salted water until tender. Utilize these cooked potatoes for crafting the potato curry.
• Heat oil in a kadai/wok or pan. Add cumin seeds and asafoetida, allowing them to pop for a few seconds.
• Incorporate chopped tomatoes, green chillies, ginger, and salt. Mix, cover, and cook for few minutes.
• Add coriander powder, cumin powder, turmeric powder, Kashmiri red chilli powder, and aloo poori masala. Fry until tomatoes turn mushy and release oil.
• Add boiled and mashed potatoes, along with finely chopped potatoes. Combine with the cooked tomato and spice masala.
• Introduce water, mix, and bring it to a boil. Allow it to simmer for 7-8 minutes, then switch off the heat. Garnish with coriander leaves and serve.

Recipe Notes and Tips:

Aloo ki Sabzi

• Use red ripe tomatoes for the perfect texture of the curry.
• Opt for gluten-free hing for a gluten-free version.
• Coarsely mash the potatoes for an authentic Aloo ki Sabzi texture.

How to Store:

This Aloo Tamatar ki Sabzi is at its best when freshly prepared. While leftovers can be refrigerated for 2-3 days, it is not recommended to freeze water-based potato preparations.

Serving Suggestions:

Pair this Aloo ki Sabzi with Poori, parathas, or other bread. It complements well with plain yogurt/dahi or cucumber raita for a comforting and fulfilling meal.

Conclusion

Conclusively, the North Indian Aloo ki Sabzi emerges as a delightful and versatile addition to your culinary repertoire. Its  gluten-free attributes and vegan, coupled with the omission of garlic and onions, accommodate various dietary preferences, including adherence to sattvic practices during religious occasions. The distinct flavors of Aloo Tamatar ki Sabzi, along with its uncomplicated preparation, enhance its allure as an impeccable accompaniment for both festive gatherings and everyday enjoyment.

FAQs

Potato Selection: Is there a specific type of potato recommended for this Aloo ki Sabzi recipe?

• Certainly, the recipe accommodates any potato variety suitable for boiling. While the choice may slightly influence texture, generally, any boiling-appropriate potato variety is well-suited for this dish.

Potato Preparation: Is it imperative to use pre-boiled potatoes, or is direct cooking in the curry acceptable?

• Although the recipe suggests utilizing pre-boiled potatoes, an alternative method involves cooking them directly in the curry. However, the recommendation for pre-boiled potatoes is rooted in time efficiency and ensuring uniform cooking.

Advance Preparation: Can the Aloo ki Sabzi be prepared in advance?

• Absolutely, the Aloo ki Sabzi can be prepared ahead and stored in the refrigerator for 2-3 days. It is advisable, however, to avoid freezing water-based potato preparations, as freezing may impact the texture.

Sattvic Significance: What does “sattvic” signify in the context of Aloo Tamatar ki Sabzi?

• In this context, “sattvic” denotes a dietary approach characterized by purity and cleanliness, promoting spiritual well-being. The Aloo Tamatar ki Sabzi adheres to this principle by omitting onions and garlic, aligning with specific dietary practices during religious observances.

Customization: Can the spice level of the Aloo Sabzi be tailored to personal preference?

• Certainly, the recipe allows for customization of spice levels to suit individual tastes. Adjustments can be made to the quantity of green chillies, red chilli powder, or other spices to achieve the desired level of spiciness.

Instructions:

• Heat oil in a medium deep dish pan or kadhai.
• Add cumin seeds (jeera) and let them crackle. Add chopped green chillies and chopped tomatoes.
• Tear the bay leaf in half and add it to the pan.
• Add chilli-ginger paste, stir, and cook for 5-6 minutes over medium heat.
• Sprinkle salt to taste (about 1 teaspoon), red chilli powder, cumin powder, and coriander powder. Mix well, mashing the tomatoes. Cook for 7-8 minutes.
• Add diced boiled potatoes, mix with the tomato gravy, and add the 75 grams (1 unit) mashed potatoes. Mix well.
• Add water, mix, and let it simmer for 8-9 minutes over low heat.
• Turn off the heat and serve hot, garnished with freshly chopped coriander leaves.

Notes:

• Boiled potatoes in the fridge make this curry convenient to prepare.
• Serve the aloo sabzi with paratha if you’re not in the mood for making poori.
• Mash the tomatoes while cooking to release their juice, enhancing the curry’s flavor.
• Adding one mashed potato thickens the gravy; try this hack for other curries.
• Slow cooking enhances the flavors as the ingredients mingle.
• Fresh coriander adds fragrance and color contrast; do add them.