Spicy Aloo Sabzi (Potato Curry)
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Loading... - Amaira Bhargava
- 19 Jan 2023
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Aloo sabzi is a Pakistani household classic. It is easy to prepare, filling, and equal part tangy and spicy. The beauty of this dish is that it can be enjoyed for breakfast, lunch or dinner.
ABOUT THIS RECIPE
I shared this recipe during the start of the COVID-19 outbreak in 2020. Two years later, it's surreal to read this post, and reflect on how the pandemic unfolded. We are very lucky that our family and friends are safe and well, and we remained insulated from the worst of it in Cambodia.
As predicted, this comforting recipe of aloo sabzi carried my husband and me through crazy lockdowns, as well as a move to Philippines a year later. It's the kind of dish I often return to when I feel disoriented or lost. It's simple, filling and of course, delicious. My favorite way to enjoy it is for breakfast with a side of poori and suji ka halwa. I hope you'll give it a try.
INGREDIENTS
- Neutral oil: I typically use canola oil but avocado, sunflower and vegetable oil works well too.
- Kalonji (nigella seeds): Potatoes and kalonji are a classic match in South Asian cooking. They impart a very slight bitter taste, adding a beautiful layer of flavor to this simple dish. They are available in most Indian or Pakistani grocery stores. If you can't find them, feel free to omit.
- Onions: I prefer to use red onions in this recipe but yellow onions work just as well. I used 4 small ones because they are more commonly available in Southeast Asia.
- Crushed ginger
- Crushed garlic
- Turmeric powder
- Coriander powder: This maybe my favorite ground spice. It has lovely citrus and earthy notes. I would highly recommend getting some instead of trying to substitute it for another spice.
- Red chili powder: My preferred red chili powder is the Kashmiri variety found in South Asian grocery stores but you can substitute it with cayenne red pepper. You will however, have to adjust for heat since cayenne is hotter.
- Salt: I used table salt for this recipe so just adjust for taste depending on the type of salt you are using.
- Roma tomatoes: I used two large roma tomatoes for this recipe but vine tomatoes work well too. Just make sure they are roughly the same weight as the onions.
- Bird's eye chili (optional): I prefer to add a diced bird's eye chili to add some extra heat. Feel free to omit or swap for a locally available variety of chili.
- Potatoes: I normally use russet potatoes but most varieties (yukon gold, yellow or red) work for this recipe. My only recommendation is to make sure that the potatoes are roughly the same weight as the tomatoes and onions combined, so a 2:1:1 ratio. If you have time, you can soak them in water after peeling and dicing them to prevent browning during preparation.
- Cilantro (optional): I love the freshness diced cilantro brings to the dish but feel free to omit if you don't have any on hand.
- Lemon: I don't know why I hadn't been finishing this dish with lemon juice all this time. It's such a game changer. I prefer to use lemon juice but you can substitute it with lime juice if you don't have the former on hand.
HOW TO MAKE IT
Fry kalonji (nigella seeds): Heat heavy bottom pot, and add oil. Once hot, add kalonji (nigella seeds), and fry on medium heat until they begin to pop.
Fry crushed ginger and garlic: Add crushed ginger and garlic, and fry until they begin to stop smelling raw. Read More…
