Aloo Sabzi

Nutrition values are AI-estimated based on ingredients.

• Approximately 4-5 pieces fresh ginger
• 5-6 green chilies
• A handful fresh curry leaves
• About 1/2 teaspoon cumin seeds
• A handful fresh green coriander leaves
• About 2-3 tablespoons cooking oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch asafoetida (hing)
• Approx. 1/4 teaspoon fenugreek seeds (methi dana)
• Two dried red chilies
• A few fresh curry leaves
• One medium-sized red tomato
• About 1/2 teaspoon turmeric powder
• Approximately 2-3 cups boiled and roughly mashed/cubed potatoes
• Salt to taste
• A generous handful fresh chopped coriander leaves
• Juice of half to one lime/lemon
• Around 1/4 cup water

1. 1Pound fresh ginger, green chilies, curry leaves, cumin seeds, and green coriander leaves in a mortar and pestle until a coarse paste is formed.
2. 2Finely dice one medium-sized red tomato into small, uniform cubes.
3. 3Heat cooking oil in a kadai (wok).
4. 4Add mustard seeds, cumin seeds, asafoetida, fenugreek seeds, dried red chilies, and curry leaves to the hot oil and allow them to splutter and release their aroma.
5. 5Add the finely diced tomatoes to the kadai and sauté with the tempering spices until they soften slightly.
6. 6Stir in turmeric powder, then add the freshly prepared green spice paste.
7. 7Cook the mixture for a short time, then add a small splash of water (around 1/4 cup) to help the spices blend and prevent burning.
8. 8Add the boiled and roughly mashed/cubed potatoes to the kadai.
9. 9Sprinkle salt to taste over the potatoes, along with a generous amount of fresh chopped coriander leaves.
10. 10Mix all ingredients thoroughly with a spatula until the potatoes are evenly coated with the spices and heated through.
11. 11Squeeze fresh lime/lemon juice over the Aloo Sabzi before serving.

These instructions are our analysis of the original video. Watch on YouTube →