Garhwali Aloo Sabzi
Veg
Simple potato curry — potatoes cooked in ghee with cumin, coriander, dried red chilli, and turmeric in a thin, barely-there gravy or completely dry. The most ubiquitous vegetable preparation in Garhwali homes, eaten daily as the sabzi element of the meal. The Garhwali version relies on ghee rather than oil and uses dried ginger (sonth) rather than fresh ginger in the traditional preparation.
Cuisines
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 25 min
Total: 35 min
2-3 servings
Ingredients
| 3 medium | potatoes |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | amchur (dried mango powder) |
| — | salt to taste |
| 1 cup | water |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Peel and cube the potatoes into bite-sized pieces.
- 2 Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat.
- 3 Add cumin seeds and let them splutter for a few seconds.
- 4 Add the cubed potatoes to the pan and stir well to coat them with oil.
- 5 Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the potatoes.
- 6 Mix everything well and cook on medium heat for about 5 minutes, stirring occasionally.
- 7 Add water to the pan, cover it with a lid, and let the potatoes cook on low heat until they are tender, about 15-20 minutes.
- 8 Once the potatoes are cooked, add amchur powder and mix well.
- 9 Garnish with chopped fresh coriander leaves before serving.
Tips
For a more authentic flavor, cook the sabzi in an iron skillet.