Brij Aloo Sabzi
Veg
Vegan
The quintessential Brij vegetable — potatoes cooked without onion or garlic in a thin, tangy gravy of tomatoes, dried mango powder, and asafoetida (hing). The Vaishnav sattvic kitchen's answer to the aloo sabzi, eaten at every meal as the daily vegetable alongside puri or chapati.
Cuisines
Brij
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 4 | medium potatoes, peeled and cubed |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | coriander powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | amchur (dried mango powder) |
| 1 teaspoon | garam masala |
| 1 cup | water |
| 1 | green chili, chopped |
| 1 | tomato, chopped |
| 1 tablespoon | ginger, grated |
| 1 | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke slightly.
- 2 Add cumin seeds and fennel seeds, and let them splutter.
- 3 Add grated ginger and chopped green chili, sauté for a minute.
- 4 Add chopped tomato and cook until it softens.
- 5 Stir in turmeric powder, coriander powder, red chili powder, and salt.
- 6 Add cubed potatoes and mix well to coat them with the spices.
- 7 Pour in water, cover the pan, and let it simmer on low heat until potatoes are tender.
- 8 Once the potatoes are cooked, add amchur powder and garam masala.
- 9 Mix well and cook for another 2-3 minutes to blend the flavors.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.