aloo ki sukhi sabji without onion and garlic
You can make this flavorful sukhi bhaji on a regular day or during travel or picnic and enjoy it with puri or paratha.You can also serve it as a side dish with any Indian meal (vegetarian, gluten-free).
Servings 4
Calories
Ingredients
- 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
You can skip adding ginger, turmeric and coriander if you don’t eat it for vrat.
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.