Malwi Aloo Sabzi
Veg
Vegan
Dry, spiced potato preparation with mustard seeds, dried red chilli, amchur, and a touch of fennel — the essential accompaniment to dal-bafla on the Malwa thali, simple and tangy, cooked in a minimal amount of oil to let the potato's texture come through.
Cuisines
Malwi
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 25 min
Total: 35 min
2-3 servings
Ingredients
| 3 medium | potatoes |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | amchur (dried mango powder) |
| 1 teaspoon | salt |
| 2 tablespoons | chopped fresh coriander leaves |
| 1 cup | water |
Instructions
- 1 Peel and dice the potatoes into small cubes.
- 2 Heat oil in a pan over medium heat.
- 3 Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- 4 Add a pinch of asafoetida and stir quickly.
- 5 Add the diced potatoes to the pan and sauté for 5 minutes.
- 6 Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes.
- 7 Mix well to coat the potatoes with the spices.
- 8 Add water to the pan, cover, and let it simmer on low heat until the potatoes are cooked through, about 15-20 minutes.
- 9 Once the potatoes are soft, add garam masala and amchur powder.
- 10 Mix well and cook for another 2-3 minutes.
- 11 Garnish with chopped fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of sugar along with the spices.