If there is one vegetable that never goes out of the season, then it has to be aloo (or potato). It is the most versatile ingredient in a kitchen and can be used to prepare a pool of recipes. From aloo fry to mashed potato and more – there’re a pool of recipes to explore. But, what remains our constant favourite is a bowl of aloo curry. Boiled potatoes, dunked in a spicy curry, the dish spells indulgence. Pair it with rice, roti or paratha and you are good to go! What we find even more fascinating is the fact that each region across India has its own style of making aloo curry. In Bengal, you will find sada aloo’r torkari, in Kashmir, there is dum aloo; then we have Lucknavi aloo curry and the list goes on.
One such potato curry preparation that instantly tug at heartstrings is Delhi-style aloo ki sabzi. Usually paired with poori, this aloo ki sabzi is simple, fuss-free and super easy to make. Let’s take a look at the Delhi-style aloo ki sabzi recipe.
Aloo Curry Recipe: How To Make Delhi-Style Aloo Ki Sabzi:
To make this dish, we need boiled potatoes (peeled), ginger (finely chopped), hing, saunf and methi (roasted and coarsely pounded), dhania powder, haldi powder, chilli powder, salt, amchoor powder, ghee and freshly chopped coriander leaves.
Start with crushing the boiled potatoes. Keep it aside. Now, heat the ghee, add hing, saunf, methi and potatoes soon after. Saute the potatoes well. Make sure they all get coated well with ghee.
Then add all the spices, and salt and mix well. To this, add enough water to cover the potatoes. Now add some amchoor powder and cook the sabzi well. Finally, simmer it for 10-15 minutes and serve hot. Make sure, you garnish the sabzi with chopped coriander leaves before serving.
For more such aloo curry recipes from across India, click here.
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.