Exploring 5 Delicious Types of Aloo Sabji You Must Try
A popular staple in many Indian meals, potatoes, or “aloo” as they are affectionately known in Indian kitchens, are used in a wide variety of recipes. Potato curry, or aloo sabji, is a versatile, soothing, and infinitely adaptable dish that takes on a variety of regional variations, each rich in flavor and heritage. You must try these five delectable aloo sabji varieties:
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: To make the coconut paste, put the soaked cashews and grated coconut in a blender. Blend into a homogeneous paste after adding a small amount of water.
- Cook the potatoes: Heat oil in a large pan or kadhai over medium heat. Add the fennel seeds (if using) and cumin seeds. Allow them to sputter.
- Sauté the onions: Add the chopped onions and cook until they turn golden brown. Sauté the slit green chilies, garlic, and grated ginger for a further 2-3 minutes, or until aromatic.
- Add the tomatoes and spices: Add the chopped tomatoes to the pan and cook until they soften. Next, add salt, red chili powder, turmeric powder, coriander powder, and cinnamon powder, if using. 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: After the curry thickens and the potatoes are done, add the garam masala. After giving it a good stir, boil it for two to three more 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.
Aloo Kurma is a rich, creamy curry that goes well with rice or other flatbread. It will quickly become a staple in your menu!
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. Add 1 teaspoon of cumin seeds and allow them to sputter once heated.
- Sauté onions and green chilies: Add the finely chopped onion and cook until golden brown, followed by the green chilies. If you’re using green chilies, add them at this stage for a bit of spice.
- Spices and tomatoes: Cook the chopped or pureed tomatoes for two to three minutes, or until they are tender. 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 cauliflower and potatoes: Put the cauliflower florets and diced potatoes in the pan. Stir thoroughly to coat the vegetables with the seasonings. 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. To incorporate the flavors, simmer it for a further two to three minutes.
- 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.
- By adding more or less chili powder and green chilies, you can change the amount of spice.
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. Cut the leaves coarsely after removing the tough stems. 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 spices and tomatoes: Cook the chopped tomato in the pan for three to four minutes, or until it becomes tender. 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.
- Include the leaves of fenugreek: To the pan, add the chopped methi (fenugreek) leaves. 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!
Dum Aloo Recipe
Ingredients
For the Potatoes:
- Baby potatoes – 10–12 (boiled and peeled)
- Oil – for shallow frying
- Salt – to taste
- Turmeric – ½ tsp
For the Gravy:
- Yogurt – 1 cup (whisked, at room temperature)
- Tomato puree – ½ cup
- Cashew nuts – 10 (soaked and blended to a paste)
- Onion – 1 large (finely chopped or pureed)
- Ginger-garlic paste – 1 tbsp
- Red chili powder – 1 tsp (adjust to taste)
- Turmeric powder – ½ tsp
- Coriander powder – 1½ tsp
- Garam masala – ½ tsp
- Kasuri methi (dried fenugreek leaves) – 1 tsp (crushed)
- Whole spices:
- Bay leaf – 1
- Cloves – 3
- Green cardamom – 2
- Cinnamon stick – 1 small piece
- Salt – to taste
- Ghee or oil – 2 tbsp
- Fresh coriander – chopped (for garnish)
Instructions
1. Prepare the Potatoes
- Prick the boiled and peeled baby potatoes with a fork so they absorb the flavors.
- Heat oil in a pan and shallow-fry the potatoes until golden and slightly crisp.
- Remove and set aside on paper towels.
2. Make the Gravy Base
- Heat 2 tbsp oil or ghee in a pan. Add whole spices (bay leaf, cardamom, cloves, cinnamon) and sauté for a few seconds.
- Add the chopped or pureed onion and sauté until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add tomato puree and cook until oil starts separating.
- Stir in the turmeric, red chili powder, and coriander powder.
3. Add Cashew-Yogurt Mixture
- Lower the heat. Add the cashew paste and mix well.
- Slowly add the whisked yogurt, stirring continuously to avoid curdling.
- Cook on low-medium heat until the mixture thickens and starts to release oil.
4. Simmer the Potatoes
- Add the fried potatoes, salt to taste, and about ½ to 1 cup hot water (adjust consistency as needed).
- Cover with a lid and cook on low heat (dum) for 10–15 minutes so the flavors seep in.
5. Finish with Flavor
- Add garam masala and crushed kasuri methi. Mix gently.
- Garnish with chopped coriander leaves.
Serving Suggestions
Serve hot with:
- Butter naan or tandoori roti
- Jeera rice or plain basmati rice
- A side of pickled onions or cucumber raita