This Potato curry is a nutritious and flavorful vegetable recipe. Typically, Potato curry is served in South Asian homes on Sunday mornings. It is commonly served as a traditional breakfast, a lot of people enjoy it throughout the course of a day. In addition to it being budget-friendly for meal planning, this dish is easy to prepare. This recipe can be enjoyed as a side dish or as a main course too. I even like to serve this potato curry as a starter with Kachoris at my Brunch Party.
Selecting potatoes for this recipe is a crucial step. If the selection of potatoes is wrong, they can simply fall apart and ruin the texture and flavors of the curry. For instance, the Russel potatoes can easily get mushy when you cook them for too long. Commonly, they are much better for making mashed potatoes. Potatoes in each curry recipe require to be very firm and maintain their formation, even when being exposed to high heat. I personally use Yukon Gold potatoes for this curry recipe.
This “Aloo ki Sabzi” is a potato dish made using pickling spices. The slightly tangy and spicy flavors make this dish very special.
- Potatoes 250 gm
- Green chilies 3
- Water 4 cup
- Black seeds 1 tsp
- Fenugreek seeds 1/4 tsp
- Mustard seeds 1/2 tsp
- Salt 1/2 tsp
- Cumin seeds 1/2 tsp
- Red chili powder 1 tsp
- Turmeric powder 1/4 tsp
- Coriander leaves 2 tbsp. (chopped)
- Oil 3 tbsp.
INSTRUCTIONS:
- Cut the potatoes into cubes and add water along with salt in a pot.
- Boil until half cooked.
- In a wok add oil, cumin seeds, mustard seeds, black seeds, and fenugreek seeds.
- Cook for 2 minutes on low heat until the aroma is built.
- Add the boiled potatoes, red chili powder, and turmeric, stir it well until all combined.
- When the mixture begins to thicken, add green chilies and coriander leaves for garnishing.
- Serve with kachoris, puris, or any other side of choice.