Easy Aloo Sabzi
This easy aloo sabzi (potato curry) is prepared with a delightful blend of whole and ground spices that's guaranteed to delight the palate!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: aloo sabzi, bombay aloo, indian potato curry, jeera aloo, pakistani potato curry
Servings: 4 people
Calories: 194kcal
- ¼ cup cooking oil
- 1 tbsp garlic paste
- 1 tsp white cumin seeds
- 1 tsp mustard seeds
- 2 whole dried red chilies
- 4 cups diced potatoes
- 1 tsp salt
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp amchur powder
- 1 cup water
- ¼ cup cilantro
Heat the cooking oil
Saute the garlic paste for 30 seconds
Add the cumin seeds and saute for 15 seconds
Add the mustard seeds and red chillies for 15 seconds
Add the potatoes and fry for a minute or two
Add the salt, chili powder and turmeric and fry for a minute
Add the amchur powder, stir well to mix and add the 1 cup of water
Cover and cook for 5-10 minutes on medium high (SEE NOTES)
Uncover and dry all the water on high (SEE NOTES)
Garnish with cilantro and serve
When cooking the potatoes it's important to regulate the heat and insure that the potatoes are cooked through but not overcooked.
The cooking times and amount of water to be used are based on my cooking utensils and stove. Since yours may be different you may need to control the cooking temperature to get perfect results.
Similarly, I usually keep the level of salt and chilies in my recipes at a medium level to accommodate different taste buds. Please adjust if necessary.
Serving: 1g | Calories: 194kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 608mg | Potassium: 394mg | Fiber: 2g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg