Dry potato sabzi| sukhi sabzi

       Dry potato sabzi| sukhi aloo ki sabzi

   

Easy and quick aloo ki sabzi… stir roughly crushed boil potatoes along with the other dry spices including salt. It’s a fantastic meal at any time of the day but I’m particularly fond of it for breakfast and you can also try this packed for lunch or for travelling long distance as this sabzi makes for a good travel food with puri, chapatti or paratha... It’s one of my most favorite sabzi for travelling with pickle and puri.

dry aloo sabzi

                      Prep time: 10 min.                            Cooking time: 30 min.

                  Course: side dish                             Cuisine: north Indian recipe

                  Equipment used: pan/kadhai            Servings:4

Ingredients                                                                                                                                                              

• Potato- 3 large sized
• Oil- 1 tblsp
• pinch of aesafoetida
• Fennel seeds (sauf)- 1 tsp
• Coriander seeds (dhaniya)- 1 tsp
• Mustard seeds (Rai)-1 tsp
• Cumin seeds (jeera)- ½ tsp
• Fenugreek seeds (methi)- ¼ tsp
• Nigella seeds (kalonji)– ¼ tsp
• Green chili- 2 pc
• Turmeric powder- 1tsp
• Salt to taste
• Cumin powder- 1 tsp
• Coriander powder- ¼ tsp
• Mango powder (aamchur powder)- ½ tsp
• Fresh coriander for garnishing

Method

1. In a pressure cooker, add 2 glass of water and potatoes then boil potatoes for 2-3 whistles. Remove from heat and let the steam escape on its own before opening the cooker.
   
2. Drain the water and take out the potatoes and peel the potato and roughly crush by hand or fork.
   
   
   
   
   
   
   
3. Now take a pan or kadhai on a medium flame and add 1 tblsp oil.
   
4. Add asafoetida, cumin seeds, fenugreek seeds, coriander seeds, mustard seeds, fennel seeds, nigella seeds and green chili sauté for 2 min.
   
   
   
   
   
   
   
   
   
5. Once the seeds start to sputter, add the turmeric powder then sauté and immediately add boiled roughly crushed potatoes, mix well.
   
   
   
   
   
   
6. Now add all spices like coriander powder, mango powder, cumin powder and salt, toss to coat them well in the spices.
   
   
   
   
   
   
   
   
   
   
7. Cook for couple of minutes. Since the potatoes are already boiled, it doesn’t take long them to cook.add fresh coriander and mix well.
   
8. Remove in a bowl and sprinkle fresh coriander leaves. Serve hot.

   

   dry aloo sabzi