Aloo Sabzi Recipe For Poori or Chapati is a basic sabzi recipe made with diced potatoes and an easy dish to prepare with basic ingredients available at home. This version of Aloo Sabzi can be served with stuffed pooris or regular pooris and parathas as well. Learn how to make Aloo Ki Sabzi with these step by step pictures.
For the Matar Kachoris, I had to make this thin gravy with potatoes. The interesting fact in this recipe is the usage of Pickle masala. I used our Andhra Avakkai Urugaya. And yes with all the spice that already went into this gravy, the spicy pickle masala made it spicier as well.
I adapted this from here along with the Matar Kachori Recipe. Since it was for the brunch, I was making sure I made two gravies. Of course, the nonvegetarians of the house had a lighter breakfast, while I enjoyed this feast. Coming to this aloo subzi, during the Meg BM featuring the Indian States, I ended up making so many Aloo Subzis, all being thin runny gravies, apt for being dipped into. Today's Aloo Sabzi becomes another version in the lot!
The weekend brunch was Matar Kachoris with Aloo Sabzi and Bedmi Poori with Bedmi Chana Sabzi
Step by Step Pictures for making Aloo Sabzi
Aloo Sabzi | Thin Potato Gravy for Pooris
Ingredients Needed:
- 3 to 4 - Large Potatoes
- 1 tbsp - Ghee
- 1 tbsp - Cooking Oil
- 1/4 tsp - Fenugreek seeds / Methi
- 1 tsp - Fennel seeds / Saunf
- 3/4 tsp - Cumin seeds
- 1/2 tsp - Red chili powder
- 1 tsp - Coriander powder
- 1 tbsp - Aam ka Achar ka masala
- 1 - green chili, finely chopped
- 1 tsp - Grated Ginger
- Turmeric powder a pinch
- 2 tbsp - Chopped Coriander leaves
- Asafoetida a pinch
- Salt to Taste
How to make Alu Sabzi:
- Wash and slash the potatoes, Microwave for 5 -6 mins. Soak in water and peel the skin. Keep it aside. Mash it roughly and not as cubes.
- Heat oil, ghee in a nonstick pan, add asafoetida, cumin seeds, fennel seeds, and fenugreek seeds.
- When the fenugreek seeds start crackling, add turmeric powder, coriander powder, and red chili powder and fry for 1 minute on low heat.
- Next, add aam ka achar ka masala and fry again for a minute.
- Add cooked potatoes and chopped green chili, grated ginger. Stir fry on medium heat for 5 mins.
- Add 2- 3 cups of water and bring to a boil. Reduce heat and cook for another 10 mins. This gravy would be slightly watery than the regular gravies, so adjust the consistency accordingly.
- Finally, add chopped coriander leaves and simmer for 5 mins.
- Serve it hot with Matar Kachori / Poori.
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Aloo Sabzi | Thin Potato Gravy for Pooris
Ingredients
- 3 to 4 Potatoes large
- 1 tbsp Ghee
- 1 tbsp Cooking Oil
- 1/4 tsp Fenugreek Seeds / Methi
- 1 tsp Fennel Seeds / Saunf
- 3/4 tsp Cumin Seeds
- 1/2 tsp Red Chili powder
- 1 tsp Coriander Powder
- 1 tbsp Aam ke Achar ka masala
- 1 Green Chilli finely chopped
- 1 tsp Ginger grated
- A pinch Turmeric powder
- 2 tbsp Coriander Leaves chopped
- A pinch Asafoetida
- Salt to taste
Instructions
- Wash and slash the potatoes, Microwave for 5 - 6 mins. Soak in water and peel the skin. Keep it aside. Mash it roughly and not as cubes.
- Heat cooking oil, ghee in a non stick pan, add asafoetida, cumin seeds, fennel seeds and fenugreek seeds.
- When the fenugreek seeds starts crackling, add turmeric powder, coriander powder and red chili powder and fry for 1 minute on low heat.
- Next add aam ke achar ka masala and fry again for a minute.
- Add cooked potatoes and chopped green chilli, grated ginger. Stir fry on medium heat for 5 mins.
- Add 2- 3 cups of water and bring to a boil. Reduce heat and cook for another 10 mins. This gravy would be slightly watery than the regular gravies, so adjust the consistency accordingly.
- Finally add chopped coriander leaves and simmer for 5 mins.
- Serve it hot with Matar Kachori / Poori.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48
Nivedhanams Sowmya says
how are able to make so many things in one meal... so amazed here!!!
Sandhya Ramakrishnan says
What a lovely idea to use achaar masala to the subzi! Looks really yummy Valli.
Chef Mireille says
amazing use of something so simple
Padmajha PJ says
I am sure we never get tired of aloo gravy / curry.Love the idea of using achar masala!
Pavani N says
Yummy yumm, what a flavorful aloo subzi.
Harini-Jaya R says
Very flavorful spices in there, Valli.
Priya Suresh says
Colour of the sabzi itself is highly tempting,lipsmacking here.
chitrachaudhuri says
Hello, It was one of those mad days when I didn't have any tomatoes in the house, not any even in the freezer or Puree. I had to fix something quick for hunger and all I had on the kitchen counter were some boiled potatoes. 🙂 I always believe Google has a solution to all issues. I did a quick search for alu gravy without tomatoes and clicked on your link as I loved the colour of the gravy, something that was achieved without tomatoes. Thank you for sharing this recipe here. The use of Achar masala, fennel and fenugreek seeds lends a remarkable taste, not to mention the aroma the ginger brings in when you boil the subzi.