Vrat Wale Aloo ki sookhi sabji
This NO ONION NO GARLIC Aloo ki sukhi sabji is my Mother’s potato recipe, and we often make it at home. Once you try this, I am sure you will like it. Sookhe Aloo is a gluten-free dry sabji made using potatoes. It is served as a snack or you can also serve it as a side dish with any Indian meal (vegetarian, gluten-free).
Trust me, This No Onion No Garlic Dry Potato Sabji tastes really good with loads of flavour Do try it out. Sookhe Aloo ki Sabji is made with boiled potatoes without onion and garlic, all ingredients used in this Sabji are easily available at home, so it is also known as Satvik Aloo Sabzi.
How to make Aloo ki sookhi sabji Recipe step by step with Photo
Ingredients
Potatoes – Boil the potatoes until tender, but don’t overcook Peel, cut into cubes, and use in the recipe.
Ghee – This dish tastes best when made in ghee.
Whole/crushed coriander seeds – The coriander seeds add plenty of texture and flavour and coat the boiled potato pieces perfectly. You can skip this.
Others – You will also need cumin seeds, fresh ginger, green chillies, salt, black pepper powder, garam masala, fresh coriander leaves and Amchoor.
Making Aloo ki sukhi sabzi recipe:
- Heat ghee in a pan over medium-high heat.
- Once the ghee is hot, add coriander seeds and roast them until they are light brown browned and crispy. Stir frequently while roasting.
- Push the coriander seeds on the side of the pan and add cumin seeds. Let them crackle for 4-5 seconds.
- Add finely chopped or grated ginger and finely chopped green chillies and saute for 20-30 seconds.
- Add boiled, peeled, and cubed potatoes, red chilli, and coriander powder and mix everything well.
- Add cubed potatoes and mix well.
- Note – You can skip adding ginger, turmeric and coriander if you don’t eat it for vrat.
- Now add turmeric powder chilli powder and coriander powder and Mix everything together.
- Add black pepper powder, Amchoor powder, garam masala and rock salt to taste and mix everything well.
- Spread the potatoes evenly in the pan cover and cook for 2-3 minutes. Flip the potatoes cover them, and cook for 2-3 minutes undisturbed
- This process will create a crispy layer of potatoes that tastes delicious
- Garnish it with chopped coriander.
- serve hot with ROTI, POORI PARATHA, OR TEA.
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Suggestions:
Asafoetida: You can also add asafoetida if you are okay to consume it.
You can add red chilli or red chilli flakes, in place of green chilli.
Add amchoor powder instead of lemon juice.
Sprinkle generous asafoetida for a nice flavour.
Tip For nice and clean potato pieces: Let the boiled potato cool down completely and then cut into cubes. When you chop the potato while it is warm or hot, it will break and crumble.
Serving Suggestions:
You can Serve this aloo dish with Poori, Paratha or on its own as a filling snack or pair it.
Storage Suggestions:
You can store Dry aloo sabji in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave and serve hot.
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
For more recipes from this blog you might like please check:
Sabudana Kheer
Makhana Raita
Kele Ka Raita
Malai Peda
Recipe Video:👇👇
aloo ki sukhi sabji without onion and garlic
Materials
- 2 tablespoons Ghee/oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Whole or crushed coriander seeds optional
- 1 teaspoon Finely chopped or grated ginger
- 1 teaspoon Finely chopped green chillies
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Red chilli powder
- 400 gram Boiled potatoes peeled and cut into ½ inch cubes
- Salt to taste
- 1/4 teaspoon Black pepper powder
- 2 tablespoons Chopped fresh coriander
- 1/2 teaspoon Dry Mango Powder Amchur Powder
- 1/2 teaspoon Garam masala
Instructions
- Instructions
- Heat ghee in a pan over medium-high heat.
- Once the ghee is hot, add coriander seeds and roast them until they turn lightly browned and crispy (30-40 seconds). Stir frequently while roasting.
- Add cumin seeds. Let them crackle for 4-5 seconds.
- Add ginger and green chillies and saute for 20-30 seconds.
- Add turmeric powder and red chilli powder and mix them all.
- Add potatoes, rock salt, black pepper powder, amchoor powder, garam masala and coriander, and mix everything well.
- Spread the potatoes evenly in the pan, cover them and cook for 2-3 minutes undisturbed.
- Flip the potatoes and cook again for 2-3 minutes undisturbed.
- This process will create a crispy layer of potatoes that tastes delicious.
- Serve hot.
Video
Notes
If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @spicyvegrecipes in your recipe photos!
