This is a brilliant recipe for anybody from kids to adults, savoured by everyone and one of the most popular and mouth-watering curries of India, it is simple to prepare and is a budget friendly recipe. Also, it can be eaten either plain/ with fresh Greek yogurt or curd/ chapatis/ naan or even rice; thus it is very versatile as well. This can be fancied in various ways as you can make fusion meals or dishes such as aloo masala dosa or a lovely curry wrap made with this curry along with some mayo and lettuce and many other variations. Clearly, the choice is yours!
Again, this is my take on the normal aloo ki sabzi which is prepared in almost every Indian household and I hope you will love it….:)
Mustard seeds : 1/2 tsp, cumin seeds: 1/4 tsp, oil, 5-6 curry leaves, asafoetida, fennel seeds, bay leaf, ginger chilli paste, tomatoes, potatoes(boiled), other spices(masalas) :all mentioned below…, dried fenugreek leaves, lemon juice, coriander leaves and water.
Start by adding mustard and cumin seeds in hot oil followed by 5-6 curry leaves, pinch of asafoetida and fennel seeds along with 1 bay leaf. Next add ginger and chilli and cook these aromatics until you can smell the roasted ingredients (it should give a nice and quite strong aroma) Then add finely chopped tomatoes (de seeded) and cook them until the oil gets separated and the tomatoes are soft. Next, add boiled and peeled potatoes that have been diced into even size pieces.
Then add spices such as garam masala (1/2 tsp or more depending on quantity of potatoes), turmeric powder: 1 tsp, chilli powder – to taste (add at least 1/2 a tbsp for good measure), 1/4 tsp of cumin seed powder, coriander powder, salt (to taste), dried fenugreek leaves : 1 tsp and a tsp of chat masala; then mix well. Finally let this mixture simmer in about 1.5 cups of water and cook until the water has been absorbed completely.
Lastly, adjust the seasoning to your liking, squeeze in some lemon juice and garnish with freshly chopped coriander leaves.