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
Time: Preparation – 5 mins, Cooking – 20 mins, Total – 25 mins
- Potato – 3 medium (boiled)
- Tomato – 3 medium (blend to a paste)
- Ginger Paste – 1 tbsp
- Bay Leaf – 1
- Black Cardamom – 1
- Green Cardamom – 2
- Black Pepper – 5-6
- Clove – 2
- Cumin Seeds – 1 tsp
- Asafoetida – a large pinch (optional)
- Cumin Powder – 1 tsp
- Red Chilli Powder – 1/2 tsp (I used kashmiri mirch for the color)
- Turmeric Powder – 1/3 tsp
- Garam Masala Powder – 1/2 tsp
- Coriander Powder – 1 tsp
- Kasuri Methi – 2 tsp
- Coriander Leaves – for garnishing
- Oil – 2 tbsp
- Ghee (Clarified Butter) – 1 tbsp
- Water – 1 cup or as required (depends on the consistency you want)
- Salt to taste.
PS: 1 Cup = 250 ML
How to make Aloo ki Sabji in Restaurant Style:
- 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
- Add cumin seeds and asafoetida. Let it splutter
- Add ginger paste. Saute till aromatic
- Add tomato paste and spices – turmeric powder, red chilli powder, coriander powder, cumin powder and 1 tsp kasuri methi. Mix
- Cook on a medium-high flame till oils to separate
- Meanwhile crush the potatoes with your hand or a spoon (do not make a paste).
- Add the potatoes, salt and water. Mix well. Cover and bring it to boil
- Uncover and cook till you get the desired consistency
- Add remaining 1 tsp kasuri methi and garam masala powder
- Turn off the flame and add coriander leaves
- Your Restaurant Style Aloo ki Sabji is ready. Serve hot with pooris or your favorite bread. Enjoy!!!