Aloo ki sabzi or subzi is made in many ways and this Aloo ki sabzi recipe is very special as it is normally made in North Indian marriages. I learned this sabzi from a halwaii ( cook who make food in marriages) and just love it.
Aloo ki sabzi (or curry) is very popular in North Indian homes and it goes very well with chapati, parathas and especially with pooris. This is no onion and garlic recipe so I often make it on fasting days with poori. It is made in many ways, but I just love this version the most. It’s super delicious as it has perfect spices and flavors.
Aloo ki sabzi is very quick to make if you have boiled potatoes handy. To change the taste you can also add some boiled green peas or chola or kala chana. Add them before adding potatoes and cook them for a while. Then add potatoes and follow the recipe.
This sabzi does not need much spices. It is made with basic spices easily available at home. So wherever you are planning to make aloo ki sabzi do try this recipe and I am sure you will love it.
Here are some tricks and tips to make aloo ki sabzi :
- Boil potatoes ahead of time and cool them before adding to tomato gravy. If you add hot potatoes they will become too mushy and sabzi will not taste good.
- Here I have used the tomatoes which are not very sour. If you think your tomatoes are very soup decrease the quantity of tomatoes.
- It is very important to cook the tomatoes in spices till oil is separated otherwise you can feel the smell of tomatoes in sabzi.
- After sabzi is completely cooked smash 2 -3 pieces of potatoes with spatula. This will give thickness and taste to the gravy.
- I have added Kashmiri lal mirch to give some color. If you do not like it you can skip it.
- You can make this sabzi semi dry or jhol (runny) according to your choice.
Shadi Wale Aloo Tamatar: Video Recipe
Shadi Wale Aloo ki sabzi : Detailed Recipe Card
- Boiled, peeled potatoes: 5 medium size
- Tomato: 2 medium size
- Asafetida or hing : 2 pinch
- Dry fenugreek leaves (kasoori methi): 1 tsp
- Cumin seeds: 1 tsp
- Dry red chilly: 2
- Grated ginger: 1tsp
- Ghee or oil: 3tbsp
- Turmeric powder: ½ tsp
- Kashmiri lal mirch: 1 tsp
- Red chilly powder: ½ tsp
- Coriander powder: 1tsp
- Cumin powder: ½ tsp
- Salt to taste
- Fine chopped coriander leaves for garnishing.
- Break boiled potatoes in small pieces with hands and keep it aside.
- Make tomato puree in mixer and keep it aside.
- Heat the kadai/wok at medium heat and add dry red chilly, hing, kasoori methi, cumin seeds and grated ginger.
- Mix them well and cook for few seconds. Be careful do not burn them.
- Now add turmeric powder and Kashmiri lal mirch powder and mix them well.
- Now add tomato puree, salt, mix everything and cook till oil is separated from tomatoes.
- It may take 5-6 minutes, keep stirring after every few minutes to avoid burning.
- Once oil is separated add cumin powder, red chilly powder and coriander powder and mix them.
- Add potatoes, saute well and cook them with masala for 3-4 minutes.
- Now add 1 cup of water, mix and cook again for 3-4 minutes.
- Aloo tamatar ki sabji is ready to serve.
- Garnish it with some fine chopped coriander leaves.
2. Here I have used the tomatoes which are not very sour. If you think your tomatoes are very soup decrease the quantity of tomatoes.
3. It is very important to cook the tomatoes in spices till oil is separated otherwise you can feel the smell of tomatoes in sabzi.
4. After sabzi is completely cooked smash 2 -3 pieces of potatoes with spatula. This will give thickness and taste to the gravy.
5. I have added Kashmiri lal mirch to give some color. If you do not like it you can skip it.
6. You can make this sabzi semi dry or jhol (runny) according to your choice.
If you are looking for more quick curry recipes you may like aloo gobi, bhindi ka salan, achari baingan, baingan masala and lot more. Do check out vegetables and curry section of the blog.