Aloo ki Subzi – Indian Style Potato Curry
This is a kickass version of “Aloo Ki Sabzi,” an Indian potato curry, which stands out due to the addition of curd/yogurt that, along with tomatoes, makes the dish tangy and sour at the same time. It's a family favorite, introduced by the author’s aunt from Patna, India, and is described as easy, flavorful, and not overly spicy. The curry is especially delicious when paired with hot deep-fried Pooris (Indian fried bread), but also works well with plain bread. The dish features boiled potatoes cooked in a savory blend of garlic, green chilies, tomatoes, and spices, creating a vibrant, fiery colored curry that's beloved for its unique taste and juicy texture.
Ingredients 14
4 ‒ 5 potatoes, medium, boiled, peeled, roughly chopped
2 green chillies, roughly chopped
3 tomatoes, medium, blanched in hot water, roughly chopped
1 tsp garlic paste, fresh
2 tbsp plain yogurt, at room temperature, optional
1 tsp cumin seeds
1⁄2 tsp asafoetida
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
salt, to taste
1 tbsp vegetable oil
fresh coriander, chopped, for garnish
1 cup hot water
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Method 5
In a blender, add the , , (if using), and blanched . Blend to a smooth puree. The puree will be runny due to the yogurt and tomatoes; do not add any extra water.
In a deep-bottomed pan, heat the . Once hot, add the and . Carefully add the puree, as it may splutter.
Cover and cook on medium heat until the starts to separate, about 10 minutes.
Add salt, , , and . Stir well, then add the boiled, peeled, and roughly chopped . Cook on medium heat for another 10 minutes.
Add 1 cup of hot water and let the curry simmer for another 7 minutes. Turn off the heat. Serve hot, garnished with freshly chopped coriander. Enjoy with Pooris or plain bread.
Bhavna - The Modern Desi Co's tips
The puree will be runny due to the yogurt and tomatoes; do not add any extra water at this stage.
If you cannot make Pooris, just have it with plain bread and see how you will never eat “Aloo ki Sabzi” any other way but this kickass way.
We love the curry a little watery, so I add a cup of hot water and let the curry simmer for another seven minutes or so before turning off the heat.
