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aloo-sabzi-angle

Aloo Sabzi (Curried Potatoes)

An easy vegetarian main or side that is best had with poori 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 people

Ingredients
  

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

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.
  • 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 tomatoes and salt. Fry on high heat to soften the tomatoes, about 5 minutes.
  • Add potatoes and coat in masala for 2 - 5 minutes.
  • 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 for 10 - 15 minutes or until potatoes are done.
  • Turn off heat and gently fold in diced cilantro. Place a tight fitting lid on the saucepan and let the potatoes steam for another 5 minutes.

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 and suji ka halwa. 
Keyword Vegan