Universally loved Aloo or Alu (potatoes) Sabzi is a delicious side vegetable dish popular all over Indian. It’s made a few different ways each a little different, but all delicious. This recipe is made the South Indian way normally served with dosa crepe, it its also good with chapati, paratha or even on a toast. Made with a combination of cooked potatoes, onions, curry leaves, a few toasted seeds and spices, this recipe is easy to make and very popular as a breakfast item. Sukha in Hindi means dry, this is not a saucy curry. It is fairly dry which means there is no sauce but the dish is moist, tender with tons of flavor.
This is a fairly simple recipe with a few pantry staple ingredients and maybe a few more that can be skipped. Cooked potatoes are tossed with some sautéed onions, ginger, green chili, toasted seeds like cumin, mustard seeds in addition to some Indian spices.
How to Make Alu Sabzi
- Warm oil in a sauté pan, wok or a traditional Indian style wok called Kadai.
- Reduce the heat, add mustard and cumin seeds, allow the seeds pop and sizzle.
- Add asafetida, onions, curry leaves, green chili, ginger, sauté for 2-3 minutes until onions are soft and translucent.
- Add turmeric, mix and add the cooked potatoes. Mix well. Add water, bring the mixture to a boil. Reduce the heat to a medium.
- Cover and cook the mixture for 3-5 minutes. The mixture will thicken, and the potatoes will soften.
- Gently mash the potatoes if you prefer.
- Garnish with fresh chopped cilantro and squeeze of lime.
TIPS and FAQs
Best Potatoes To Use
Idaho or Russet potatoes used for baking are best. we also like red potatoes or Yukon Gold.
I can’t find Curry Leaves.
Traditionally, curry leaves are used in practically all South Indian recipes. Its a tree herbs, the leaves grow off small branches and these branches are sold while for longer shelf/refrigerator life. They’re mostly sold in Indian grocery stores or sometime South Asian markets or farmers market with a large Indian population. It has an intense distinct aromatic flavor and plenty of medicinal value. Curry leaves give this dish a unique fresh flavor. However, if you can’t find it or don’t like the flavor of curry leaves, feel free to skip it.
What are other ways to make this recipe.
To amp up the nutrition, color and varied texture we love to add other vegetables such as partially cooked diced carrots, peas, green beans or cauliflower. This enhances the nutritional value, adds complexity and texture to this recipe.
How to Serve Alu Sabzi
This recipe is very versatile. The classic way is to stuff it in Dosa, a south Indian style crepe. It is also delicious with chapati, paratha or even on toast.
How to store Alu Sabzi
Alu Sabzi is best eaten the day of, it stay well in the fridge for 1-3 days. I do not recommend freezing this dish as the potatoes will not hold up and turn dry and powdery.
Sukha Alu Sabzi
Equipment
- Saute pan or wok or kauai
Ingredients
- 1 lb potatoes precooked until tender
- 1 medium onion chopped
- 1-2 green chillies chopped, for mild skip or use ½-1
- 1-2 sprigs fresh curry leaves about 10-12 leaves
- 1 fat inch ginger, minced
- 1 tsp cumin seeds
- ¼ tsp mustard seeds optional
- ½ tsp turmeric
- ⅛-¼ tsp asafoedita
- 2 tbsp avocado oil any neutral oil
- sea salt as needed
- 2 tbsp lemon juice
- chopped cilantro to garnish
Instructions
- Warm oil in a saute pan or kadai or a wok. Reduce the heat, add the cumin seeds and mustard seeds, let the seeds pop. Add asafoetida, onions, curry leaves, green chili, ginger, turmeric, and sauté for 2-3 minutes until onions are translucent.
- Add boiled potato, salt to taste. Mix well. Add about ¼ cup of water, over and cook the mixture for 3-4 minutes. If you like you could use the back of a spatula and mash some of the potatoes for texture.
- Garnish with some fresh cilantro and lemon juice. Taste and Serve.
Leave a Reply