Ingredients
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2 tbs oil (or 1 tbs oil and 1 tbs ghee)
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1 tsp Jeera (cumin seeds)
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A pinch of methi dana (fenugreek seeds) - optional
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1 tsp Ginger-Garlic paste
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1 finely chopped Onion
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Salt to taste
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1/2 tsp turmeric powder (Haldi powder)
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1-2 green chillies, finely chopped
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1 tsp Dhaniya Powder (Coriander Powder)
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1 tsp Garam Masala
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1 tsp Kashmiri Red Chilli powder
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2 tomatoes, pureed or crushed
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2-3 boiled potatoes (aloo), half-mashed (not chopped)
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1/2 cup water (adjust as needed)
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1 tbsp Kasuri methi (dried fenugreek leaves)
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* Fresh coriander leaves for garnish
About
My whole family loves this street-style Aloo Sabzi! When I made this on set, the crew literally made me fry endless batches of puris just to keep up.
If you’ve been craving that authentic, perfectly spiced halwaiwala flavor at home, you have to try this.
Steps
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1
Done
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Heat up a pan and add 2 tbs oil. |
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2
Done
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Add 1 tsp Jeera and a pinch of methi dana (if using). Let them sizzle. |
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3
Done
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Stir in 1 tsp ginger-garlic paste and sauté briefly. |
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4
Done
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Add the finely chopped onion along with a bit of salt so the onions cook quickly. Sauté until translucent. |
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5
Done
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Lower the heat and add 1/2 tsp haldi powder, finely chopped green chillies, 1 tsp dhaniya powder, and 1 tsp garam masala. |
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6
Done
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Cook all the masalas well in the oil, continuously stirring with a spatula so they don't burn. |
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7
Done
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7. Add 1 tsp Kashmiri red chilli powder for a beautiful vibrant color and mix well. |
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8
Done
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Pour in the crushed tomato puree and combine everything thoroughly. |
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9
Done
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Cover the pan with a lid and let it cook for 5-10 minutes. Tip: When the tomatoes leave oil on the sides, they are perfectly cooked and it's time for the potatoes. |
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10
Done
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Add the boiled, half-mashed potatoes—make sure to mash them roughly with your hands rather than chopping them, as this gives the authentic street-style texture. |
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11
Done
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Pour in 1/2 cup of water and mix well. |
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12
Done
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Cover the pan again with the lid and let it simmer until it reaches a rolling boil. |
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13
Done
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Take the dry kasuri methi, crush it gently between your palms, and sprinkle it into the sabzi. |
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14
Done
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14. Transfer the sabzi to a bowl, garnish with fresh coriander leaves, and serve piping hot with Puri, chopped onions, and a wedge of lemon. |
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15
Done
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Zero-Waste & Substitutes * Zero-Waste: Don't throw away the coriander stems! They hold immense flavor—finely chop them and sauté them along with your onions. If you boiled the potatoes with the skin on, save those peels, toss them in a little oil and salt, and bake them into crispy potato skin chips. * Substitutes: If you don't have fresh tomatoes, you can use canned crushed tomatoes or substitute with 1 tablespoon of amchur (dry mango powder) mixed with a little water for that necessary tang. If you are out of ginger-garlic paste, freshly grating equal parts of garlic cloves and peeled ginger works perfectly. |
