Aloo Sabzi is a spicy potato curry, very popular in India, often served with puris or pappadums. This simple yet flavorful vegetarian dish is frequently prepared for festivals, including Diwali. Naturally gluten-free, Aloo Sabzi is a harmonious blend of tender potatoes, fragrant spices, and a light sauce. Easy to make, it's perfect as a side dish with traditional Indian meals or enjoyed on its own.
Ingredients
Preparation
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Preparing the potatoes: Boil the potatoes in salted water until tender but still firm (about fifteen minutes). Drain and set aside.
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Curry preparation: In a pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onion and sauté until golden. Stir in the garlic, ginger, and green chili, then sauté for another 2 minutes.
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Adding the spices: Add the turmeric, ground coriander, and garam masala to the pan. Mix well to coat the onions and cook for one minute to allow the spices to release their aromas.
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Cooking with tomatoes: Add the diced tomatoes, then simmer until they break down and form a thick sauce. Next, add the cooked potatoes, mix well, and add water to adjust the curry's consistency.
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Finishing: Simmer over low heat for about 10 minutes, until the potatoes have absorbed the flavors of the sauce. Adjust the salt seasoning to your taste.
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Serving: Serve the Aloo Sabzi garnished with fresh coriander, accompanied by puris or vegetables, for a complete meal.
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