Step-by-Step Guide to Prepare Speedy Aloo sabzi Dry

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Simple Way to Make Any-night-of-the-week Aloo sabzi Dry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Aloo sabzi Dry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aloo sabzi Dry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can cook Aloo sabzi Dry using 13 ingredients and 6 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Aloo sabzi Dry:

1. 4 Potatoes (Aloo), boiled, peeled and cubed
2. 2 tablespoons Cooking oil
3. 1 big onion chopped
4. 1/2 teaspoon Mustard seeds
5. 1/2 teaspoon Cumin seeds (Jeera)
6. 1/2 teaspoon Turmeric powder (Haldi)
7. 1 teaspoon Coriander Powder (Dhania)
8. 1 teaspoon Garam masala powder
9. 1/2 teaspoon Amchur (Dry Mango Powder)
10. 3-4 tsp green chillies and garlic paste
11. to taste Salt
12. 2 sprigs Coriander (Dhania) Leaves, chopped
13. as required Cooking oil, for cooking

Steps to make to make Aloo sabzi Dry

1. To begin making the Sukhi Aloo Sabzi, it is important to keep your potatoes boiled. Boiled potatoes, helps in making this sabzi really quickly and saves cooking times and preserves the nutrition of the potatoes.
2. Heat 2 tablespoons of oil in a wok or kadhai or a heavy bottomed pan on medium heat; add the mustard seeds, fennel or cumin seeds and allow them to crackle. Add the potato mixture, the remaining spices and salt. Stir to combine all the ingredients well. Sprinkle some water, just about a tablespoon, so that there is a small amount of moisture for the potato to cook well.
3. Cover the pan and reduce the heat to low. Allow the aloo sabzi to simmer for about 10 minutes stirring occasionally.
4. Remember potatoes drink a lot of oil; try to avoid the temptation to add more oil while cooking. By doing so it will make the texture of the potatoes more roasted as opposed to a slight wet and spicy feel.
5. Once the potatoes are well combined with the spices, stir in the chopped coriander leaves and allow it to rest for a few minutes before serving.
6. Serve the Sukhi Aloo Sabzi recipe along with Tawa Paratha or Thepla as the choice of bread.

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So that is going to wrap it up for this exceptional food Recipe of Homemade Aloo sabzi Dry. Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!