Aloo Bhaji, also called Aloo Sabzi, is a classic North indian potato curry it truly is simple, flavorful, and best as a side with puri, paratha, or rice. This version is dry, mildly spiced, and made with out onion or garlic – a commonplace practise throughout festivals or fasting.
Elements:
Potatoes – three medium (boiled and cubed)
green chillies – 2 (slit or chopped)
Ginger – 1 tsp (grated)
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Asafoetida (hing) – a pinch
Turmeric powder – ½ tsp
purple chilli powder – ½ tsp (non-obligatory)
Curry leaves – 1 sprig (optional)
Salt – to taste
Oil – 2 tbsp
Lemon juice – 1 tsp
Coriander leaves – for garnish
Method:
1. Boil Potatoes: Boil the potatoes until soft. Peel and cut them into cubes. Maintain apart.
2. Tempering: warmness oil in a pan. Upload mustard seeds. After they splutter, upload cumin seeds, hing, and curry leaves (if the usage of).
3. Upload grated ginger and inexperienced chillies. Sauté for some seconds.
4. Add turmeric powder and crimson chilli powder. Mix quick with out burning the spices.
5. Add the cubed potatoes and salt. Toss gently in order that the potatoes are coated well with the spices.
6. Cook for 4–five minutes on medium heat, stirring now and again till the masala blends in and the rims of the potatoes flip slightly crisp.
7. Turn off the warmth. Add lemon juice and chopped coriander leaves. Mix nicely.
Serving inspiration:
Serve warm with puri, chapati, or even as a aspect with dal and rice. This simple, comforting aloo bhaji is also wonderful for lunchboxes and travels nicely. You could alter the spice stage or add tomatoes for a barely tangy version.
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