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Friday, 2 September 2016

Aloo Ki Sabzi (Potato Curry)


          Potatoes in particular is an universal favourite veggie. So is potato curry in any form - dry or with gravy. Today I bring to you my version of a simple potato curry that is a perfect side dish with parathas, poori, pakwan, chapattis or rice. I added some sambar powder to enhance the flavour. They also can be relished with dosa, appam and idiyappam too. So please check for a step by step method with pictures to prepare it.





  • 2-3 medium size potatoes, boiled & slightly mashed
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tomato, chopped
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 2-3 green chilies, slit
  • pinch of asafoetida
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. sambar powder
  • 1 tbsp. coriander leaves






          Heat oil in a pan and temper with mustard seeds. after it stops spluttering add the green chilies, curry leaves and onions. Saute till light brown.

          Then add the ginger-garlic paste and toss well. Add the tomatoes and turmeric powder. Cover and cook till it is mashed.

          Now add the potatoes, salt and sambar powder. Mix everything well and fry on a medium flame for 1-2 minutes.

          Add 1 cup water and cook, covered for 2-3 minutes. Garnish with coriander leaves and serve as a side dish with poori, pakwan, chapattis parathas or rice.





                       Heat oil in a pan and temper with mustard seeds. after it stops spluttering
                       add the green chilies, curry leaves and onions. Saute till light brown.




                                Then add the ginger-garlic paste and toss well. 




                       Add the tomatoes & turmeric powder. Cover and cook till it is mashed.




                        Now add the potatoes, salt and sambar powder. Mix everything well 
                        and fry on a medium flame for 1-2 minutes.




                               Add 1 cup water and cook, covered for 2-3 minutes. 




                           Garnish with coriander leaves and serve as a side dish with poori, 
                            parathas, chapattis, pakwan or rice.


















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