Go Back
aloo-sabzi-angle

Aloo Sabzi (Curried Potatoes)

An easy vegetarian main or side that is best had with poori, fried flatbread and suji ka halwa for breakfast.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine Pakistani Cuisine
Servings 4

Ingredients
  

  • ¼ cup oil canola/sunflower/vegetable
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • 1 large yellow onion sliced in half rings
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chili flakes
  • 1 tsp salt or to taste
  • 3 roma tomatoes diced
  • 3 potatoes diced
  • ½ tsp kalonji/nigella seeds
  • ½ cup cilantro finely chopped

Instructions
 

  • Heat oil. Add chopped onion and brown on medium low heat for 5-7 minutes till soft.
  • Add crushed ginger and garlic and fry for 30 seconds.
  • Add ground spices and fry for 30 seconds – 1 minute till aromatic.
  • Add tomatoes and fry on high heat for 5 minutes.
  • Add salt.
  • Add potatoes and coat in masala for about 2 minutes.
  • Add ½ cup water, bring to simmer, lower heat and cover for 10 minutes.
  • Lift cover, add a splash of water to deglaze the pan if needed. Add kalonji/nigella seeds, and fry for 2 minutes.
  • Add diced cilantro and fry for 1 minute.
  • Place on serving platter and serve with poori.

Notes

To prevent the potatoes from darkening while cooking, I have found that soaking the peeled and chopped potatoes in water helps. 
The dish is versatile and can be served with a wide variety of dishes. Personally, I love it with poori, fried flatbread and suji ka halwa. 
Keyword Vegan