Aloo Sabzi Recipe
Aloo sabzi is an easy vegetarian main or side that is equal part spicy and tangy. Have it for breakfast as a main with a side of poori or for dinner with roti.
Ingredients
- ⅓ cup neutral oil canola/sunflower/vegetable
- ½ teaspoon kalonji (nigella seeds)
- 4 (~9 ounces or 250 grams) small onions thinly sliced in half rings
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon salt or to taste
- 2 roma tomatoes roughly chopped
- 1 bird's eye chili diced
- 3 (~1 pound or 500 grams) potatoes peeled and diced in ¾ to 1-inch cubes
- ½ cup cilantro finely chopped
- Juice of ½ lemon
Instructions
- Heat oil. Add kalonji (nigella seeds) and fry for a few seconds until they begin to pop.
- Add chopped onion and brown on medium-low heat for 5-7 minutes.
- Add crushed ginger and garlic and fry for 30 seconds or until fragrant.
- Add ground spices (turmeric, red chili and coriander powder) and fry for 30 seconds – 1 minute until aromatic. Splash with water to deglaze the pan if necessary.
- Add chili, tomatoes and salt. Fry on high heat to soften the tomatoes, about 5 minutes.
- Add potatoes and stir well to coat in masala.
- Add ½ - 1 cup water - just enough to cover the potatoes - and bring to boil. Lower heat and let the masala simmer in uncovered saucepan until potatoes are done. Check for salt and spice, and adjust as necessary.
- Turn off heat and gently fold in diced cilantro. Top with lemon juice. Place a tight fitting lid on the saucepan and let the potatoes steam for another 5 minutes.