Aloo Sabzi/Sabji or Potato Sabzi/Sabji

Ever popular Aloo Sabzi or Potato Curry that can accompany Chapati or Poori. Easy to make yet never failing potato curry dish; everyone I know loves it. Just have Dosa wrap around this Subzi and you have Masala Dosa ready!

• Big sized Potatoes or Aloo – 2
• Onions – 2 Medium sized
• Green Chillies – 3
• Turmeric Powder – 1/2 tsp
• Mustard Seeds – 1/2 tsp
• White Lentils or Urad Dal – 1/2 tsp
• Curry Leaves – 7-8
• Lemon Juice – 1/2 tsp or Dry Mango Powder/Amchur Powder – 1/4 tsp
• Coriander Leaves or Cilantro
• Oil – 3 tsp
• Salt
• Sugar – 1/2 tsp

How to Prepare:

1) Boil the Potatoes/Aloo in a pressure cooker until you hear 4 whistles or cook them in a microwave on high setting for 12 minutes. Let the cooker pressure to ease.

2) Chop the Green Chillies and Onions. Keep aside.

3) Take out the Potatoes/Aloo from the cooker, remove the skin of the Potatoes. Cut them into cubes or mash them. Keep aside.

4) Heat Oil in a pan, add Mustard seeds. Once the seeds splutter, add White Lentils/Urad Dal and add Curry Leaves and Green chillies and fry for a minute.

5) Now add the Onions and Turmeric Powder and cook until the Onions start to look transparent. Add the boiled Potatoes/Aloo from Step 3 and mix well.

Then add Salt, Sugar and Lime Juice or Dry Mango Powder and mix properly. Cook it for 2-3 minutes by closing the lid. Tip: Aloo Sabji/Sabzi or Potato Palya tastes better when you make it using Dry Mango Powder instead of Lemon Juice.

Garnish with Coriander Leaves.

Now Potato or Aloo Sabzi/Sabji is ready to serve with Chapati or Poori/Puri.