Sukhi Aloo Sabzi Recipe (Spiced Potato Stir Fry)
Try this delicious sukhi Aloo Sabzi which can be prepared in a jiffy . It can be packed for lunch or for travelling long distance as this sabzi makes for a good travel food with Puri, Chapthi or Thepla.
Sukhi Aloo Sabzi recipe are hot and spicy potatoes flavoured with coriander and spices that makes a great travel food. Gujarati’s are very famous for travelling long distances with a lot of cooked food along with boxes of dry snacks to munch along.
Sukhi Aloo Sabzi and Thepla/Puri is one of the most popular among all their travel foods as they are relatively mess free for travel and stay fresh for a long time because of its salt and spice content.
Serve the Sukhi Aloo Sabzi recipe along with Gujarati Dal or Kadhi with Tawa Paratha or Thepla as the choice of bread.
If you are looking for more Aloo recipes here are some :
10 M
30 M
40 M
4 Servings
Ingredients
- 4 Potatoes (Aloo) , boiled, peeled and cubed
- 2 tablespoons Cooking oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Red chilli powder , (optional or to taste)
- Salt , to taste
- 2 sprig Coriander (Dhania) Leaves , chopped
- Cooking oil , for cooking
How to make Sukhi Aloo Sabzi Recipe (Spiced Potato Stir Fry)
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. See video of how to cook potatoes in a pressure cooker.
Heat 2 tablespoons of oil in a wok or kadai 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.
Cover the pan and reduce the heat to low. Allow the aloo sabzi to simmer for about 10 minutes stirring occasionally.
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.
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.
Serve the Sukhi Aloo Sabzi recipe along with Gujarati Dal or Kadhi with Tawa Paratha or Thepla as the choice of bread.
Archana Doshi
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