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.

Course: Breakfast or Main Course

Cuisine: Indian

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

Servings: 3

Ingredients:

1. Potato – 3 medium (boiled)
2. Tomato – 3 medium (puree)
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 – 1/6 tsp
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 – 2 tbsp
18. Oil – 2 tbsp
19. Ghee (or unsalted 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 Restaurant Style Aloo ki Sabji:

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 light golden
4. Add tomato puree. Mix and add turmeric powder, red chilli powder, coriander powder, cumin powder and 1 tsp kasuri methi
5. Mix well and cover. Cook till oils to separate on medium-high flame
6. Meanwhile crush the potatoes with your hand or a spoon (do not make a paste). Add the potatoes
7. Add 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
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!!!