Dry Aloo Sabzi - Indian Dry Potato Recipe Stepwise | Dhaba Recipes

Dry aloo sabzi is one of the most popular potato recipes across India. Although the dry aloo sabzi recipe is more prominent in northern states of India however it is also used in various preparations across south india as well. Masala Dosa, a common south Indian dish usually makes use of this sabzi as their base ingredient inside the dosa however this preparation may vary as per individual preferences. 

Dry aloo sabzi or sukhi aloo sabzi as it's popularly termed in Hindi is also one of the sabzi's included in the Indian thali. Indian dhabas and restaurants serve this sabzi as a part of the greater and grandeur thali. 

Apart from that it's a most sought-after recipe by Indian moms who often include it in their kid's tiffin boxes making it a popular lunchbox recipe too.

The dry aloo sabzi is usually eaten with roti, puris or chapatis.

Preparation Time : 10-15 Minutes

Cooking Time : 15 Minutes

Servings: 3

Ingredients for Dry Aloo Sabzi:

• 4-5 medium sized potatoes
• 2 finely chopped onions
• 2-3 tablespoon oil
• 2 teaspoon cumin seeds (jeera)
• 2 teaspoon mustard seeds
• 1 teaspoon ginger and garlic paste
• 2 chopped green chillies
• 1 teaspoon turmeric (haldi)
• 1 teaspoon red chilli powder (lal mirch)
• ¼ teaspoon amchur (dry mango powder)
• 1 teaspoon hing (asafoetida)
• 2-3 tablespoon chopped coriander leaves (dhaniya patta)
• Salt as per taste

Preparation method for Dry Aloo Sabzi:

1. Wash the potatoes and boil them in water containing 2-3 teaspoon salt mixed in it. 

2. Boil the potatoes until they're just cooked. Don't over cook them since that will make the potatoes mushy.

3. Once cooked, drain the water and peel the skin off from all the potatoes.

4. Cut these potatoes into medium sized cubes and keep them aside.

5. Heat oil in a pan on high flame and add cumin seeds and mustard seeds in it. Allow them to splutter.

6. After the cumin and mustard seeds splutter, add ginger-garlic paste, chopped green chillies and hing.

7. Now reduce the flame to medium and add chopped onions. Then add turmeric powder, red chili powder, salt and amchur. 

8. Saute this entire mixture until the finely chopped onions are cooked well.

9. Pour around 3 tablespoon water in it and saute well.

10. Now add the boiled potato cubes in this mixture and toss them well until the two are thoroughly mixed.

11. Cook for 2-3 more minutes and finally add the chopped coriander leaves on top for garnishing.

12. Serve the dry aloo sabzi with rotis or puris as desired.