Dry Aloo Sabzi (dry curry)
So before I begin to describe about this recipe I wanted to share with you guys that usually when INDIAN dinner or lunch are organized in my home, it's always about the food options that I cringe on what to make especially when I have family coming over. I bet you guys can relate to it as well right?? Usually the whole spread is made which consists of curries (dry & gravy ones), rotis or puris or parathas, Daal, Rice, some appetizers, chutneys, pickle, salad, papad and dessert. So all in all a whole meal that has everything just like a THALI. So I always wanted that one option that can go with either my GUJARATI or PUNJABI menu options I choose to make for that traditional feast day.
Now let me ask you one question that do you always find it difficult to make that one dry SABZI dish with your CURRY ones when you are making a full fledged dinner or lunch for your family or gatherings?? I know I always did and I never could settle for anything else so I started making this DRY ALOO SABZI or you can call it (POTATO CURRY DRY) which goes perfect with any INDIAN style menu you decide to make for your feasts. The reason why I chose ALOO(Potatoes) is because it goes well with everything and no matter how you many times you make it everyone is going to love it.
Nonetheless it's also a great option to cook with your ROTIS, PARATHAS, RICE, NAAN or just frozen options of these, just make this ALOO SABZI and done for a busy day lunch or dinner option. It's nothing fancy but yet it's so yummy that you are always going to have this on your menus for days when you have run out of GREEN vegetables for groceries or when you want to have INDIAN meal that is full of yummy goodness. The ingredients are nothing you wouldn't have handy if you cook INDIAN meals frequently but if not they are easily available at grocery stores. I have used BABY POTATOES but if you do not have them you can use your regular ones and just pressure cook them and cut them in four pieces when done. So below is the list of ingredients and quick step by step on how to make this DRY ALOO SABZI.
PREP TIME: 20 MINS COOK TIME: 20 MINS SERVES: 4
1 BAG BABY POTATOES ( I get it from SHOP N STOP)
If you are using regular then use about 4-5 potatoes medium sized
1.5 RED ONION diced fine
1.5 TOMATO diced fine (use juicy ones)
1 TABLESPOON Ginger Garlic Green chili paste
1 TABLESPOON Kashmiri Red chili powder
1 TABLESPOON Dhanajeeru (coriander-cumin powder)
1 TEASPOON Kitchen King Masala
1/4 TEASPOON Garam Masala
2-3 TEASPOON Ghee
1/4 TEASPOON Turmeric powder
1 TEASPOON Amchur (Dry mango powder)
1 TEASPOON Cumin Seeds (jeera)
1/4 TEASPOON Hing (asofoetida)
1/4 TEASPOON Red Chili Powder
5-6 TABLESPOON Oil
Salt to taste
3-4 TABLESPOON Heavy Cream (optional)
*Take the baby potatoes or regular potatoes and cook them for about 3-4 whistles in a pressure cook till they are completely cooked. Make sure you don't over cook them or else they'll tear apart so adjust to your cooker settings.
*Meanwhile just dice your onions and tomatoes and have the ginger, chili and garlic paste ready so you have it handy when potatoes are done.
*Too cool off potatoes quickly just carefully release the pressure from the cooker and dip them in a large bowl filled with ice or cold water till they are cooled down. Dry them and Peel their skin off and cut them in halves if you are using regular potatoes then cut them in 4 pieces.
*In a NON STICK pan or skillet add in little oil and then heat it up. Add in the potatoes, red chili powder, turmeric, amchur powder and some salt. Toss the potatoes lightly with a spatula till they are little browned from all sides.
*Take them out in a plate or bowl. In the same pan add in 5-6 tablespoons of oil and then add in the cumin seeds. Let it crackle once done add in the hing and ginger garlic chili paste. Cook till its little browned and then add in your onions.
*Cook till onions are slightly browned and add in your chopped tomatoes. Add in some salt at this point and let it cook till it becomes nice thick gravy like consistency. Add in your Kashmiri Chili powder, Dhanajeeru and Kitchen King Masala at this point and then mix well.
*Once mixed add in few spoons water if it's too dry then add in your potatoes and mix well with a light hand. Add in your garam masala and ghee at this point. Mix well.
*You can taste test it and add in some salt to your liking if it's missing out on it. Add in the heavy cream at this point and mix well. This will balance out all the flavors nicely also if its spicy for your liking then adding in cream will just do the right trick. You can avoid it if you don't like it.
*Garnish it with some finely chopped coriander leaves and serve hot with rice, rotis, parathas or naan of your choice. SLIDE BELOW FOR PICS.
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