You can call it “dhabe waali aloo ki sabji” or “halwai waali aloo ki sabji”. It is a semi dry potato tomato curry. It goes very well with plain pooris, khasta poori or kachori. A simple recipe which is very easy to make.

Also try: Aloo Tamatar.

Course: Breakfast or Main Course

Cuisine: Indian

Time: Preparation – 5 mins, Cooking – 20 mins, Total – 25 mins

Servings: 2-3

Ingredients:

1. Potato – 3 medium (boiled)
2. Tomato – 3 medium (blend to a paste)
3. Ginger Paste – 1 tbsp
4. Bay Leaf – 1
5. Black Cardamom – 1
6. Green Cardamom – 2
7. Black Pepper – 5-6
8. Clove – 2
9. Cumin Seeds – 1 tsp
10. Asafoetida – a large pinch (optional)
11. Cumin Powder – 1 tsp
12. Red Chilli Powder – 1/2 tsp (I used kashmiri mirch for the color)
13. Turmeric Powder – 1/3 tsp
14. Garam Masala Powder – 1/2 tsp
15. Coriander Powder – 1 tsp
16. Kasuri Methi – 2 tsp
17. Coriander Leaves – for garnishing
18. Oil – 2 tbsp
19. Ghee (Clarified Butter) – 1 tbsp
20. Water – 1 cup or as required (depends on the consistency you want)
21. Salt to taste.

PS: 1 Cup = 250 ML

How to make Aloo ki Sabji in Restaurant Style:

1. Heat oil in a kadai or a pan. Add ghee, black cardamom, green cardamom, bay leaf, black pepper and clove. Saute for a few seconds
2. Add cumin seeds and asafoetida. Let it splutter
3. Add ginger paste. Saute till aromatic
4. Add tomato paste and spices – turmeric powder, red chilli powder, coriander powder, cumin powder and 1 tsp kasuri methi. Mix
5. Cook on a medium-high flame till oils to separate
6. Meanwhile crush the potatoes with your hand or a spoon (do not make a paste).
7. Add the potatoes, salt and water. Mix well. Cover and bring it to boil
8. Uncover and cook till you get the desired consistency
9. Add remaining 1 tsp kasuri methi and garam masala powder
10. Turn off the flame and add coriander leaves
11. Your Restaurant Style Aloo ki Sabji is ready. Serve hot with pooris or your favorite bread. Enjoy!!!