Aalu ki Sabzi

Published On September 28, 2016
In Article
By Sandhya Harsh
2 comments

Prep Time
10 mins
Cook Time
7 mins
Difficulty Level
Beginner

Ingredients

Boiled potatoes - 8 - 10 small pc
Tomatoes - 2 to 3 small ones
Green/red chili- 2 pc
Curd - 1 cup
Salt as per taste
Turmeric - 1/2 tspn
Coriander powder - 1 tspn
Red chili powder - 1 tspn
Garam masala - pinch
Asafoetida- pinch
Cumin and mustard seeds- 1/2 tspn
Oil/ghee - 1 tbspn
Ginger(garlic) paste
Tamarind pulp - 1 tspn

Instructions

Boil potatoes for 1--2 whistle in a pressure cooker. Remove the skin. Cut them into halves or 4 - 6 pc depending on their size.
Chop red/green chillies in long and halves. Chop tomatoes in 4 halves.
Take big cup of curd and add salt, turmeric, coriander and red chili powder. Mix well.
Heat ghee/oil in a kadai. Add asafoetida, cumin seeds and mustard seeds for tadka. Add ginger paste and saute. Add slit green chilies. Saute.
Lower flame and then Add the curd mixed with masala to the tadka. Stir well.
Add tamarind pulp too. When the masala is cooked (oil being separated from sides), add tomatoes and potatoes to the gravy.
Simmer and cook the potatoes with the gravy for 4-5 mins so that all the flavours go well into the pototoes.
An indication for the cooking done is when the gravy leaves the oil and we get a oily layer on the top.
Add pinch garam masala amd mix. Off the flame.
Garnish with chopped fresh chopped coriander leaves.

Servings : 4
Ready in : 15 mins
Special Category : Jhatpat Cooking (5 Min)
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.