Aloo Sabzi
Aloo sabzi is an easy vegetarian main or side that is equal part spicy and tangy. Have it for breakfast as a main with a side of poori or for dinner with roti.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ⅓ cup neutral oil (canola/sunflower/vegetable)
- ½ teaspoon kalonji (nigella seeds)
- 4 (~9 ounces or 250 grams) small onions (thinly sliced in half rings)
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon salt or to taste
- 2 roma tomatoes (roughly chopped )
- 1 bird's eye chili (diced)
- 3 (~1 pound or 500 grams) potatoes (peeled and diced in ¾ to 1-inch cubes)
- ½ cup cilantro (finely chopped)
- Juice of ½ lemon
Instructions
- 1
Heat oil. Add kalonji (nigella seeds) and fry for a few seconds until they begin to pop.
- 2
Add chopped onion and brown on medium-low heat for 5-7 minutes.
- 3
Add crushed ginger and garlic and fry for 30 seconds or until fragrant.
- 4
Add ground spices (turmeric, red chili and coriander powder) and fry for 30 seconds – 1 minute until aromatic. Splash with water to deglaze the pan if necessary.
- 5
Add chili, tomatoes and salt. Fry on high heat to soften the tomatoes, about 5 minutes.
- 6
Add potatoes and stir well to coat in masala.
- 7
Add ½ - 1 cup water - just enough to cover the potatoes - and bring to boil. Lower heat and let the masala simmer in uncovered saucepan until potatoes are done. Check for salt and spice, and adjust as necessary.
- 8
Turn off heat and gently fold in diced cilantro. Top with lemon juice. Place a tight fitting lid on the saucepan and let the potatoes steam for another 5 minutes.