Aloo Sabzi (Potato Curry)

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.

Preparation time: 10 minutes

Cooking time 40 minutes

Total time 50 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Ingredients

4 medium potatoes, diced
1 onion, finely chopped
2 diced tomatoes
2 cloves of garlic, minced
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp of turmeric
1 tsp of garam masala
1 green chili pepper (optional)
1 tsp grated ginger
2 tablespoons of vegetable oil
Salt, to taste
250 ml of water
Fresh coriander, chopped for garnish

Preparation

1
Preparing the potatoes: Boil the potatoes in salted water until tender but still firm (about fifteen minutes). Drain and set aside.
2
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.
3
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.
4
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.
5
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.
6
Serving: Serve the Aloo Sabzi garnished with fresh coriander, accompanied by puris or vegetables, for a complete meal.

Keywords: Aloo Sabzi recipe, gluten-free vegetarian recipe, vegetarian Indian curry recipe