Aloo sabzi recipe or no onion no garlic aloo sabzi – light, mild spiced, tangy, dry potato vegetable from the Gujrati cuisine. Aloo are known as batata in marathi and potatoes in English. This Aloo Sabzi Recipe was shared to me by my friend Janki. My friend told me this was easy to prepare hence she made this as she didn’t know much of cooking post marriage 😉 and this recipe was shared by her mom.
It’s one of the easiest dish on earth yet so humble, tasty and goes well with roti, puris, as stuffing in sandwiches. I usually stuff leftover aloo sabzi in my parathas, sandwiches or also make patty from them.
In India many popular dishes are made from potatoes like vada pav, puri bhaji, ragda patties, aloo matar, aloo paratha, batata rassa and the list goes on. Aloo (potato) is so versatile vegetable, you could make so many recipes from them.
Aloo Sabzi Recipe has an easy preparation also no fuss of chopping any other veggies except potatoes. It’s mild spiced but you could alter spices as per your choice if you like them spicy. Who doesn’t like to cook easy and fast food.
Let’s make Aloo Sabzi step by step recipe.
1. Peel the potatoes, chop them into small cubes or square and immerse them in water covering enough with some salt. Keep it immersed in water for 15 mins.
2. Then strain the water over the colander.
3. Place a wide bottomed sauce pan add oil. Once oil is hot enough add the strained potato cubes.
4. Mix all nicely.
5. Add turmeric powder, coriander seed powder, water and salt. Combine all nicely.
6. Cover with a lid consisting water for 10 mins. Keep stirring in between.
7. Remove the lid and add red chili powder and half of roasted cumin powder.
8. Again cover the lid containing water for 10 mins or until potatoes get cooked.
9. Cook uncovered for 2 mins or until the water completely evaporates from the sabzi. Squeeze lime juice, sprinkle chat masala, amchur powder and black salt. Alter if any spices required. Garnish with coriander leaves. Serve aloo sabzi with puris or roti.
Aloo sabzi recipe or gujrati aloo sabzi recipe below:
- 1 tbsp oil
- 1 kg potatoes (peeled, chopped into cubes and soaked in water with 1.5 t/s salt)
- 1.5 t/s roasted cumin seed powder (jeera powder)
- 1 t/s coriander seed powder (dhaniya powder)
- 1 t/s mango powder (amchur)
- 1 t/s chat masala powder
- ½ t/s turmeric powder (haldi)
- 2 t/s red chili powder (lal mirchi powder)
- 1 lime juice (nimbu juice)
- ¼ th cup water
- salt or black salt or sendha namak as per taste
- few coriander leaves (optional)
- Peel the potatoes, chop them into small cubes or square and immerse them in water covering enough with some salt. Keep it immersed in water for 15 mins.
- Then strain the water over the colander.
- Place a wide bottomed sauce pan add oil. Once oil is hot enough add the strained potato cubes.
- Mix all nicely.
- Add turmeric powder, coriander seed powder, water and salt. Combine all nicely.
- Cover with a lid consisting water for 10 mins. Keep stirring in between.
- Remove the lid and add red chili powder and half of roasted cumin powder.
- Again cover the lid containing water for 10 mins or until potatoes get cooked.
- Cook uncovered for 2 mins or until the water completely evaporates from the sabzi.
- Squeeze lime juice, sprinkle chat masala, amchur powder and black salt. Alter if any spices required.
- Garnish with coriander leaves.
- Serve aloo sabzi with puris or roti.
2. In case the potatoes get too dry while cooking add little water.
3. Alter the spices as per your taste.
4. You could also add asofoetida (hing) in the recipe. However it's optional.
Ihjaz Ahmad says
Oh my goodness, this looks delicious! I’m definitely making Aloo sabzi ! thanks for sharing!
maria says
Surely try Ihjaz 🙂 and keep me posted.