Making spicy and tangy potato curry or Aloo sabzi is very easy and requires very few spices, but when it’s ready, it turns out to be very tasty. Whenever you can’t decide on a vegetable to make or are thinking about what to cook today, you can easily prepare this tasty curry with potatoes available at home. It goes very well with roti, paratha, or chapati.
Potatoes are a vegetable that is always available in every household, and you can quickly make many things with them, like potato chips, potato sandwiches, potato snacks, and many more things that almost everyone likes.
My daughter always loves dry potato curry. She always says, “Mom, make yellow potatoes today, red potatoes, or round potatoes (baby potatoes).” She likes many such variations. I often make this potato curry or Aloo sabzi because it tastes great with roti and it tastes very good with rice too.
If you have dal and rice at home, making this potato curry is a must. Besides, this recipe will be very helpful during the morning rush if you want something spicy, tasty, and quick for breakfast.
This recipe is so perfect for kids’ tiffin or lunch boxes that you’ll want to pack it every day. Even if you make potatoes without spices and just roast them, they taste great. You can fry them in oil like chips or roast them with just salt and black pepper, and they will be very tasty.
Aloo Sabzi recipe with Step-by-step photo
1. Firstly, heat two tablespoons of oil in a pan. Once the oil is hot, add cumin seeds and let them crackle. Then add dried red chilies and fry them for 1 minute.
2. Now add sliced onions and green chilies and fry until the onions turn light golden. Make sure the onions don’t become too dark brown.
3. When the onions turn light golden, add chopped tomatoes and salt, and cook until the tomatoes become soft.
4. Now add a quarter teaspoon of turmeric powder, half a teaspoon of coriander powder, one teaspoon of cumin powder, and one teaspoon of red chili powder. Mix well.
5. Sauté these spices on low heat for 2 minutes.
6. When the spices are well sautéed, add lengthwise cut potatoes and a few curry leaves.
7. Mix everything well and sauté on high heat. It gives a good color to the dish.
8. Now add a quarter cup of water and mix again.
9. Cover, it and let it cook on low to medium flame for about 5 to 7 minutes.
10. After 5 to 7 minutes, check if the potatoes are cooked. If not, cook for 2-3 more minutes or until the potatoes are tender.
11. Once the spicy and tangy potato curry is ready, garnish it with fresh coriander leaves.
You can enjoy it with roti, chapati, paratha, or puri. I am sure that once you make this recipe, you will want to make it again and again. If you like it, do share it with your friends and subscribe to my WhatsApp channel or connect with my blog by clicking the red button below.
Read this also: Chana masala recipe in hindi
Aloo sabzi/ Dry Potato curry
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 1 large onion sliced
- 2 green chilies chopped
- 2 large tomatoes chopped
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 4-5 medium potatoes cut lengthwise
- A few curry leaves
- 1/4 cup water
- Fresh coriander leaves chopped (for garnish)
Instructions
- First, heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle. Then add dried red chilies and fry them for 1 minute.
- Now add sliced onions and green chilies and fry until the onions turn light golden. Make sure the onions don’t become too dark brown.
- When the onions turn light golden, add chopped tomatoes and salt, and cook until the tomatoes become soft.
- Now add turmeric powder, of coriander powder, cumin powder, and red chili powder. Mix well.
- Sauté these spices on low heat for 2 minutes.
- When the spices are well sautéed, add lengthwise cut potatoes and a few curry leaves.
- Mix everything well and sauté on high heat. It gives a good color to the dish.
- Now add a quarter cup of water and mix again.
- Cover it and let it cook on low to medium flame for about 5 to 7 minutes.
- After 5 to 7 minutes, check if the potatoes are cooked. If not, cook for 2-3 more minutes or until the potatoes are tender.
- Once the spicy and tangy potato curry is ready, garnish it with fresh coriander leaves.