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Dry Aloo Sabzi

madhurasrecipe's picture
A quick and easy preparation.
Ingredients
  Potato 1 Large
  Vegetable oil 1 Tablespoon
  Mustard seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Asafoetida 1⁄2 Teaspoon
  Onion 1 Cup (16 tbs), chopped finely
  Garlic 3 Clove (15 gm), minced
  Red chilli powder 1 Teaspoon (Kashmiri/ Degi mirch powder)
  Salt To Taste
  Water 1⁄4 Cup (4 tbs) (as required)
Directions

GETTING READY
1. Peel the potato. Cut it into half. Taking each half piece, slice them to about 2 or 3 centimeters thick.
2. Holding few sliced pieces together cut them into quarters. Repeat this to the rest of the potato.
3. Transfer the small triangular slices into cold water. Set aside.

MAKING
4. In a pan, heat oil over medium high heat. Add mustard seeds and cumin seeds. Let them splutter.
5. Put asafoetida and add onions. Stir and cook them till soft and translucent for 5 minutes.
6. Put the garlic and stir and cook them for another 3 or 4 minutes.
7. Add red chilli powder, mix well and continue cooking for another 2 or 3 minutes.
8. Put the potato slices, mix well to coat all the pieces in the spice mixture.
9. Season with salt and few splashes of water.
10. Mix, cover and simmer for 20 minutes or till potatoes are soft and tender, stirring every 5 minutes. (Check for water, add more if required in splashes).

SERVING
11. In a serving plate, serve this curry garnished with chopped coriander leaves.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Maharashtrian
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2
Subtitle: 
Batatyache Kap

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