Traditional North Indian aloo sabzi or Potato curry recipe. This aloo curry is cooked without onion and garlic, vegan and gluten-free recipe perfect to serve for lunch dinner or breakfast. This aloo ki sabzi is served with poori , pickle and raita.
Festive season in India is time to indulge our taste buds with indulgent meals. Festive meals with the aroma of spices, nutty flavour of ghee and puffed up piping hot pooris are incomplete without a good potato curry recipe in your recipe collection.
This Aloo Tamatar ki sabzi is mostly served with poori and halwa during pooja, havans and religious occasions. That is why it is made sattvic. Sattvik means this curry is made without onion and garlic and also known as Bhandare wale aloo.
There is another potato curry recipe which is made in Mathura. Mathura style Aloo sabzi is made without tomatoes, without onion or garlic. A lot of flavourful spices go into Mathura wali aloo sabzi.
This potato curry is super quick to cook if you have some boiled potatoes in your fridge. I always keep some boiled potatoes in the refrigerator because I use boiled potatoes in many recipes. I have shared few more potato sabzi recipes in the end of this post. You can try any of these as well.
This Potato Curry is
- Vegan, gluten-free, no onion no garlic and nut-free
- Tasty everyday curry to serve with poori or paratha
- Quick and easy to make
- requires minimal ingredients
- wholesome, fulfilling and delicious
How to Make it
To make this Potato gravy you need all of these ingredients:
Potato: I use boiled and peeled potatoes. You can boil them in a pressure cooker or cook them after peeling. For cooking without a pressure cooker first, peel the potatoes and cut them in big chunks. Boil them in salted water till they are tender and use these cooked potatoes to make potato curry.
Tomatoes: This is thin curry. I make a masala with chopped tomatoes, green chillies, and ginger for the base of the curry.
Spice and seasonings: Spice powders enhance the taste of this curry. I use coriander powder, turmeric powder, Kashmiri red chilli powder, cumin powder etc. I also use whole spices like cumin and hing/asafoetida.
Oil: You can use any neutral-tasting vegetable oil or ghee for making this aloo curry.
Step by Step Aloo Sabzi Recipe
Boiling Potato: I use boiled and peeled potatoes. You can boil them in a pressure cooker or cook them after peeling. For cooking without a pressure cooker first, peel the potatoes and cut them in big chunks. Boil them in salted water till they are tender and use these cooked potatoes to make potato curry.
To make potato sabzi with boiled potatoes First of all heat Oil in the kadai/wok or pan. Add cumin seeds, asafoetida/hing and allow them to pop for few seconds.
Next add chopped tomatoes, green chilli, ginger and salt. Mix them cover and cook for few minutes.
After that add, coriander powder, cumin powder, turmeric powder, Kashmiri red chilli powder, aloo poori masala and fry them till tomatoes are mushy and release oil.
Next add in boiled and mashed potatoes as well as finely chopped potatoes. Mix them with cooked tomato and spices masala.
Add water, mix and bring it to a boil. Allow it to simmer for 7-8 minutes and switch off the heat. Top it with fresh coriander leaves and serve.
Serve this simple Aloo ki sabzi with piping hot poories for a delicious soul satisfying meal.
Recipe Notes and Tried & tested Tips
- Quality of tomatoes makes the difference. Use red ripe tomatoes with a lot of sweet flesh for the perfect texture of the curry.
- If you want to make it gluten-free use gluten-free hing.
- Do not completely mash the potatoes. Coarsely mashed potatoes work well for the authentic aloo sabji.
How to Store it
This Aloo Tamatar ki Sabzi tastes best when fresh and served with hot Poori. If you have leftovers it stores well in the fridge for 2-3 days. I generally do not recommend storing any water-based preparation of potatoes in the freezer so If you take my advice do not freeze this curry.
This Aloo Sabzi is popularly served along with Poori and tastes great with parathas. I mostly serve this with either Piping Hot poori or methi dal masala poori, laccha paratha etc. Serve plain yogurt/dahi or cucumber raita or boondi raita alongside for a comforting and fulfilling meal.
You might also like
- Aloo Matar (Instant Pot Recipe)
- Aloo Gobhi
- South Indian Potato Fry
- Mathura ke dubki wale Aloo
- Aloo Katli ( Spicy potato roundles)
Aloo Ki Sabzi
- 250 grams boiled potatoes diced
- 75 grams boiled potatoes mashed
- 400 ml water around two glasses
- 1 cup of tomatoes chopped
- 1 tablespoon oil
- 1 teaspoon cumin seeds jeera
- 1 teaspoon green chillies hari mirch, chopped
- 1 dried bay leaf tej patta
- 1 teaspoon chilli-ginger paste ½ teaspoon of chilli and ginger paste each
- ½ teaspoon turmeric powder haldi
- 1 teaspoon cumin powder jeera powder
- 1 teaspoon coriander powder dhania powder
- Salt to taste
- A few stalks of coriander leaves for garnishing.
- Heat the oil in a medium deep dish pan or ‘kadhai.’
- Add cumin seeds (jeera) let it crackle. Add in the chopped green chillies followed by the chopped tomatoes.
- Now tear the bay leaf from the middle and put it in the pan.
- Add chilli-ginger paste, stir and let it cook for 5-6 minutes in medium heat.
- Sprinkle in salt to taste( about 1 teaspoon), red chilli powder, cumin powder, coriander powder, mix them really well mashing the tomatoes. Cook for 7-8 minutes.
- Now add the diced boiled potatoes, mix it with the tomato gravy and add the 75 grams( 1 unit) mashed potatoes. Mix well.
- Add water , mix it and let it simmer for 8-9 minutes in slow heat.
- Heat off, serve it hot garnished with freshly chopped coriander leaves.
- I almost always have boiled potatoes in my fridge, and that makes it super convenient to make this curry any time.
- You can serve this aloo sabzi with paratha if you are not feeling upto making poori.
- Mash the tomatoes when cooking to release its juice. This makes the curry tastier.
- Adding one mashed potato, as I have in this recipe makes the curry thick and non-watery. In other words, it thickens the gravy. You can try this hack for any other curry.
- Slow cooking this dish enhances the flavors as the ingredients get enough time to mingle amongst themselves.
- Fresh coriander adds a dash of fresh fragrance and color contrast to the dish, do add them.