Haryanvi Aloo Sabzi
Veg
Vegan
A simple, dry potato preparation cooked with mustard oil, cumin, dried chillies, and amchur — less tangy than the Brij version and with garlic for a more rustic bite. Eaten at breakfast with roti or puri, a foundational Haryanvi daily vegetable.
Cuisines
Haryanvi
Best for
Breakfast
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 | fennel seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | amchur (dry mango) powder |
| 1 cup | water |
| — | salt to taste |
| 1 tablespoon | 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 fennel seeds to the oil and let them splutter.
- 4 Add the cubed potatoes to the pan and stir well to coat them with the oil and seeds.
- 5 Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes. Mix well.
- 6 Add water to the pan, cover with a lid, and let the potatoes cook on medium heat until they are tender, about 15-20 minutes.
- 7 Once the potatoes are cooked, add garam masala and amchur powder. Mix well and cook for another 2-3 minutes.
- 8 Garnish with chopped fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.