Aloo Sabji

Here’s a simple and delicious Aloo Sabji (Potato Curry) recipe — perfect for pairing with puri, paratha, or plain rice. This version is North Indian style and quick to make with basic ingredients.


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🥔 Aloo Sabji (Dry or Semi-Gravy)

(Serves 2–3)


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Ingredients

3 medium potatoes – boiled, peeled, and chopped or mashed

1 medium onion – finely chopped (optional)

1 medium tomato – finely chopped

1–2 green chilies – chopped

1 tsp grated ginger

1/2 tsp cumin seeds

1/2 tsp mustard seeds (optional)

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp garam masala

Salt to taste

1 tbsp oil or ghee

Fresh coriander leaves – chopped (for garnish)

Water – as needed (for gravy consistency)



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Instructions

1. Prep Potatoes:

Boil and peel the potatoes. Lightly mash or cube them depending on your texture preference.


2. Make the Masala Base:

Heat oil in a pan. Add cumin (and mustard seeds if using). Let them splutter.

Add ginger and green chilies. Sauté for 30 seconds.

(Optional) Add chopped onions. Cook until golden.

Add chopped tomatoes. Cook until soft and mushy.


3. Add Spices:

Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 1–2 minutes.


4. Add Potatoes:

Add mashed or cubed potatoes. Mix thoroughly with the masala.

Add 1/4 to 1/2 cup water if you want a semi-gravy version.

Simmer for 5–7 minutes. Adjust salt and consistency.

Sprinkle garam masala and mix well.


5. Finish & Serve:

Garnish with chopped coriander.

Serve hot with puri, paratha, or jeera rice.



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🔄 Variations:

Add kasuri methi for a flavorful twist.

For no onion no garlic version, skip onion and use only tomatoes, hing (asafoetida), and ginger.

Add peas for aloo matar sabji.


Would you like the Bhandara-style aloo sabji (temple or langar version) or a South Indian-style potato curry next?


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