Aloo Sabzi | Potato Curry | Aloo Tari Recipe

Aloo Sabzi, Alu sabzi, batata bhaji or potato curry as there are many names it's also made in various method, potato is one vegetable that get's paried along any other vegetables beautifully and also there are ample of way to make potato curry. I have posted few myself with potato dry curry, gravy and what not. My personally favorite for gravy type potato curry is Aloo Tari with or without matar (peas) and aloo fry (poriyal) in dry type.

Aloo tari and alu fry are the recipes that I make most often and they both are very easy and delicious but then I should talk about this potato curry today rather than anything else right, so today's recipe of aloo sabzi is again easy and basic recipe made in onion, tomato base. This potato curry goes well with roti, paratha, pulao or even plain rice, take your pick and serve with anything of your choice.



I didn't added any garam masala in this recipe but you can add little of garam masala to make it more flavorful and also can add peas. If you have boiled potato in hand then this curry can be done in jiffy, in week days keep boiled potato in fridge and make this sabzi specially for lunch box it's good option to serve with easy variety rice or paratha.



I made this on a weekend lunch and the there was a spread as you can see I made along Paneer Pulao, Chicken Curry (I will post this soon) and Naan with salad. Try this and let me know how you liked it.



You can also check other Potato Curry (sabzi) recipes

• Potato Fry | Sukki Aloo Sabzi
• Sukhi Aloo Wadi (Badi) Sabzi
• Aloo Bhindi Bhujiya
• Aloo Pyaaz Bhujiya
• Adarki Aloo Palak
• Aloo Parwal Sabzi
• Aloo Semphalli Wadi (badi) Sabzi
• Dahiwale Aloo Hara Baingan Gobi Sabzi
• Tariwale Aloo Matar

Aloo Sabzi | Potato Curry Recipe

Popular vegan aloo sabzi or potato curry in simple style.

Author:	Priti	Category:	Side Dish	Cuisine:	North Indian
Prep Time:	10 Mins	Cook Time:	25 Mins	Total Time:	35 Mins
Serves:	4

Ingredients:

• 2 Large - Potatoes
• 1 Large - Onion
• 1 Large - Tomato
• 3 - Green Chili
• 1 tbsp - Oil
• 1 tsp - Cumin Seeds
• 1/2 tsp - Fennel Seeds
• 2 tsp - Ginger-Garlic Paste
• 1 tsp - Red Chili Powder
• 1 tsp - Coriander Seeds Powder
• 1/2 tsp - Turmeric Powder
• 1/2 tbsp - Tomato Paste (optional)
• 1 tbsp - Chopped Coriander Leaves
• To Taste - Salt
• 1/2 tbsp - Lemon Juice

Method:

1. Wash and cut potatoes into half and pressure cook for 3-4 whistles or until cooked. Allow pressure to release, wash boiled potato in 2-3 times tap water, peel and chop potatoes.
2. While potato getting cooked we can do the prep work and start on gravy too. Peel and slice onion, chop green chili, coriander leaves, puree tomato (if not using tomato paste, puree 2 large tomato).
3. In a kadai or pan heat oil add cumin seeds, fennel seed and allow to splutter. Add green chili, onion and saute until light brown, add ginger-garlic paste and cook for a min in medium flame. Now add red chili, turmeric and coriander powder, mix well and cook for a minute. Add tomato puree, tomato paste (if using) mix and cook for 2-3 mins or until oil starts to leave edges.

4. Add potato pieces and mix well, now add 2 cups water and bring it to good boil. Add salt and simmer for 5 mins or until gravy becomes thick. Add coriander leaves, lemon juice mix and off flame.

Serve hot or warm with roti, paratha, rice, pulao or anything of your choice.

Notes

• If you have boiled potato then this curry can be done in jiffy
• You can also add peas to make aloo matar
• You can add 3/4 tsp of garam masala with salt to bring more flavors

Delicious and easy aloo sabzi.

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