Exploring 10 Delicious Types of Aloo Sabji You Must Try
Aloo Kurma Recipe
Aloo Kurma is a rich, creamy curry made with potatoes cooked in a fragrant coconut-based gravy. This South Indian-style dish is spiced with a variety of aromatic ingredients, making it a flavorful addition to your meal.
Ingredients:
- 3 medium-sized potatoes (peeled and diced)
- 1 large onion (finely chopped)
- 2 tomatoes (chopped)
- 2-3 green chilies (slit)
- 1-inch piece ginger (grated)
- 4-5 garlic cloves (finely chopped)
- 1/2 cup fresh coconut (grated) or 1/4 cup desiccated coconut
- 1/4 cup cashews (soaked in warm water for 10 minutes)
- 1/2 tsp cumin seeds
- 1 tsp fennel seeds (optional)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/4 tsp cinnamon powder (optional)
- 1/4 tsp cardamom powder (optional)
- 2 tbsp oil (vegetable or coconut oil)
- Salt to taste
- 1 ½ cups water (or as required)
- Fresh cilantro (coriander leaves) for garnish
Instructions:
- Prepare the coconut paste: In a blender, combine the grated coconut and soaked cashews. Add a little water and blend into a smooth paste. Set aside.
- Cook the potatoes: Heat oil in a large pan or kadhai over medium heat. Add the cumin seeds and fennel seeds (if using). Let them splutter.
- Sauté the onions: Add the chopped onions and sauté until golden brown. Add the grated ginger, garlic, and slit green chilies, and sauté for another 2-3 minutes until fragrant.
- Add the tomatoes and spices: Add the chopped tomatoes to the pan and cook until they soften. Then, add turmeric powder, coriander powder, red chili powder, cinnamon powder (if using), and salt. Stir well and cook for another 3-4 minutes until the oil separates from the masala.
- Cook the potatoes: Add the diced potatoes to the pan, and mix well so the potatoes are coated with the masala. Cook for 5 minutes.
- Add coconut paste and water: Pour in the coconut-cashew paste, followed by 1 ½ cups of water. Stir to combine everything. Bring it to a simmer and cook for 10–12 minutes, or until the potatoes are soft and cooked through.
- Add garam masala: Once the potatoes are cooked and the curry thickens, add the garam masala. Stir well and let it simmer for another 2-3 minutes.
- Garnish and serve: Garnish with freshly chopped cilantro. Serve hot with roti, paratha, or rice.
Tips:
- You can add some vegetables like carrots or peas to make the dish more nutritious.
- For a richer flavor, you can add a little cream or yogurt to the gravy.
- Adjust the spiciness of the curry by controlling the amount of green chilies and red chili powder.
This Aloo Kurma is a creamy, flavorful curry that pairs beautifully with any flatbread or rice. It’s sure to become a favorite in your meal rotation!
Aloo Gobi Recipe
Aloo Gobi is a comforting, flavorful North Indian dish made with potatoes (aloo) and cauliflower (gobi), cooked with spices to create a savory, aromatic curry. This dish is perfect with roti, rice, or paratha.
Ingredients:
- 2 medium-sized potatoes (peeled and diced)
- 1 medium cauliflower (cut into florets)
- 1 large onion (finely chopped)
- 2 tomatoes (chopped or pureed)
- 1-2 green chilies (optional, chopped)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp red chili powder (adjust to taste)
- Salt to taste
- 2 tbsp oil (vegetable or mustard oil)
- Fresh cilantro (coriander leaves) for garnish
- Water (as required for cooking)
Instructions:
- Prepare the vegetables: Peel and dice the potatoes into medium-sized cubes. Cut the cauliflower into small florets.
- Heat oil in a pan: In a large pan or kadhai, heat 2 tablespoons of oil over medium heat. Once hot, add 1 teaspoon of cumin seeds and let them splutter.
- Sauté onions and green chilies: Add the finely chopped onion and sauté until it turns golden brown. If you’re using green chilies, add them at this stage for a bit of spice.
- Add tomatoes and spices: Add the chopped tomatoes (or puree) and cook for about 2-3 minutes until they soften. Then, add the turmeric powder, coriander powder, red chili powder, and salt. Stir well and let the masala cook for another 3-4 minutes.
- Cook the potatoes and cauliflower: Add the diced potatoes and cauliflower florets to the pan. Mix well so that the vegetables are coated with the spices. Add a bit of water to prevent sticking, cover the pan, and cook on low heat for about 10-15 minutes. Stir occasionally.
- Add garam masala: Once the potatoes and cauliflower are tender, sprinkle garam masala over the curry and mix gently. Let it cook for another 2-3 minutes to infuse the flavors.
- Garnish and serve: Garnish with fresh chopped cilantro. Serve hot with roti, rice, or paratha.
Tips:
- For added flavor, you can also add a pinch of asafoetida (hing) while sautéing the onions.
- If you prefer a dry version of Aloo Gobi, reduce the water and cook it uncovered, allowing the vegetables to crisp up slightly.
- You can adjust the spice levels by adding more or less chili powder and green chilies.
Enjoy your Aloo Gobi as a tasty and wholesome dish!
Sure! Here’s a simple and flavorful Aloo Methi recipe, where potatoes are cooked with fresh fenugreek leaves (methi), creating a delicious combination of earthy and slightly bitter flavors.
Aloo Methi Recipe
Aloo Methi is a popular North Indian dish made with potatoes and fresh fenugreek leaves. The slightly bitter taste of methi pairs wonderfully with the mild and comforting flavor of potatoes, making it a perfect side dish to serve with roti or rice.
Ingredients:
- 3 medium-sized potatoes (peeled and diced)
- 1 large bunch of fresh fenugreek leaves (methi) (washed thoroughly and chopped)
- 1 onion (finely chopped)
- 1 tomato (chopped)
- 2 green chilies (slit or chopped)
- 1-inch piece ginger (grated)
- 2-3 garlic cloves (finely chopped)
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil (vegetable or mustard oil)
- Fresh coriander leaves (for garnish)
Instructions:
- Prepare the fenugreek leaves: Wash the fenugreek leaves thoroughly to remove any dirt. Remove the tough stems and chop the leaves coarsely. Set aside.
- Cook the potatoes: Heat oil in a large pan or kadhai over medium heat. Add cumin seeds and let them splutter. Then, add the finely chopped onions and sauté until they turn golden brown.
- Add ginger, garlic, and chilies: Add the grated ginger, chopped garlic, and slit green chilies to the onions. Sauté for 1-2 minutes until fragrant.
- Cook the tomatoes and spices: Add the chopped tomato to the pan and cook for about 3-4 minutes until soft. Then, add turmeric powder, coriander powder, red chili powder, and salt. Stir well and cook for another 2 minutes until the masala is well blended.
- Add the potatoes: Add the diced potatoes to the pan and mix well, ensuring the potatoes are coated with the spices. Cook for 5 minutes.
- Add the fenugreek leaves: Add the chopped fenugreek leaves (methi) to the pan. Mix everything together. Cook covered for about 10-15 minutes, stirring occasionally, until the potatoes are cooked through and tender.
- Add garam masala: Once the potatoes are done, sprinkle garam masala over the dish and stir well. Let it cook for another 2 minutes to infuse the flavors.
- Garnish and serve: Garnish with fresh coriander leaves. Serve hot with roti, paratha, or rice.
Tips:
- Balancing bitterness: Fenugreek leaves can be slightly bitter, so if you’re sensitive to bitterness, you can sprinkle a little sugar over the cooked dish to balance the flavors.
- Add some moisture: If you like a bit more gravy, add a splash of water while cooking the potatoes, and let it cook till the potatoes absorb the flavors.
- For extra flavor: You can also add a pinch of asafoetida (hing) while sautéing the onions for a nice aromatic touch.
This Aloo Methi is a hearty, nutritious dish that offers a wonderful combination of flavors. The slightly bitter methi paired with the comforting potatoes makes for a delicious and healthy meal!
