Many people including children love Aloos very much. To make our appetite deliciously and to attract our children for having food, we can make a variety of dishes with Aloos. So here you will see the easiest method for making Aloo Sabji which will be more mouthwatering.
Check out my other Side Dish Recipes here.
- Preparation Time : 5 mins
- Cooking Time : 20 mins
- Total : 25 mins
- Servings : 3 Persons
- Course : Side Dish
- Cuisine : Indian
Ingredients for Aloo Sabji
- 3 Aloos (potatoes)
- 1 large onion finely chopped
- 2 medium sized tomatoes finely chopped
- 3 tbsp coconut oil
- 1/2 tbsp cumin seeds
- 1/2 tbsp mustard seeds
- 1/4 tbsp turmeric powder
- 1/2 tbsp red chilli powder (can be added as per your spice)
- 1/4 pinch asafoetida (hing)
- 1 tbsp coriander powder
- 1 tbsp garam masala powder
- 8 to 10 curry leaves
- Salt to taste
Boiling Potatoes for Sabji
- Clean the Aloos (potatoes) thoroughly with water. Add them to the pressure cooker and fill with water covering the potatoes.
- Add some salt and pressure cook the potatoes for 3 to 4 whistles in the medium flame. If we pressure cook for more than 4 whistles, the potatoes will become more tender and may break while stirring them in the cooking pan.
- Once the pressure is completely released, peel the potatoes skin, chop them into small cubical sized pieces and keep them aside.
Methods for making Aloo Sabji
- Heat the pan with the required amount of oil. Add mustard and cumin seeds. Once it spluttered, completely turn the flame to simmer since it splutters over you while adding curry leaves. After adding curry leaves again make the flame in simmer mode. So that the tempering ingredients will not get over fried.
- Add chopped onions in the medium flame and saute them until it becomes transparent. Next, add ginger garlic paste and saute it in the lower flame so that the paste does not splutters over you. Then add chopped tomatoes and saute them in a medium flame until it turns mushy.
- Then add masalas such as turmeric powder, coriander powder, chilli powder, garam masala and asafoetida (Hing). Saute them until the raw smell goes.
- Add one cup of water to get curry-like consistency and bring it to a boil. At this stage, add the required amount of salt and stir it. Here, we should be aware while adding salt since we have added some amount of salt while boiling the aloos.
- Then add cubically chopped boiled potatoes and check for the salt. If needed, you can add as per your taste.
- In a medium flame, stir them gently and wait for 5 mins until the oil separates from the curry. Then turn off the stove and serve hot Aloo Sabji with Chappatis or Rotis. This can be even served with Dosas and Aapams.
- If we add a pinch of salt while sauteing onions and tomatoes, it will turn mushy soon which will reduce our cooking time.
- In case if we added more water to the curry, turn the flame too high and bring it to a boil, so that the water will evaporate and you can adjust with your desired consistency.
- When we add masalas, we should saute the masalas well, which means we should saute them until it leaves oil from the pan so that we will not feel raw smell while having the curry with the main course.