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.
Aloo Tamatar Sabzi
Ingredients
- 5 Potato boiled & peeled
- 2 Tomato medium size
- 2 pinch Asafoetida
- 1 tsp Dry Fenugreek Leaves
- 1 tsp Cumin Seeds
- 2 Dry Red Chillies
- 1 tsp Ginger grated
- 3 tbsp Ghee
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli powder
- ½ tsp Red Chilli Powder
- 1 tsp Coriander Powder
- Salt
- Coriander Leaves fine chopped
Instructions
- 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.
Video
Notes
- 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.
This is one the favourite wedding recipe which I like. Nice one, keep these recipe reviews share. We want more recipes review. Thanks
Thanks
Very simple and easy to make..
Wonderful recipe with minimal ingredients. Your blog is a joy to read Shilpi.
thank you so much Sudeshna. Do try my recipes and I hope you like them.
Came out too good! Exactly what I was looking for! Lots of memories !!
yey, that’s so good to know. I am so happy that you tried and liked my recipe. Do try my kaddu ki sabzi and baingan ka bharta and I hope you enjoy them too.
Hi I tried this shaadi wale aloo and I was delighted with my results, thank for the recipe.
Are on twitter, would be good to follow you and know when you have posted a new recipe.
thanks for trying my recipe Himanshu. I am still not on twitter. Keep visiting foods and flavors.
This has become our favourite breakfast dish when you want a lazy day, with sweet masala chai and loads of puris or parathas. Yummy yum yum 😋