Aloo Sabzi Recipe, Potato Tomato Curry

Potatoes are said to be one of Mother Nature’s best-kept secrets. This family-favorite vegetable is not just delicious but its loaded with vitamin C and has more potassium than a banana.

Experts believe it is the most affordable, nutrient dense vegetable which is available year round. After rice, wheat and maize potato are most consumed starch in the world’s diet.

There are infinite ways to make potatoes part of your dinner without deep frying them. Here is another quick and easy aloo sabzi recipe, perfect for midweek dinner dilemmas. Its a one pot solution, cooked and served within 20 minutes.

‘Sabzi’ is Urdu word for vegetables. In terms of cooked food it means a semi dry curry of vegetables cooked in onions and tomato with few basic spices. You can dress up a simple sabzi curry with boiled eggs on top or simply garnish with spring onions, mint, coriander or green chilli peppers. Serve with plain rice or any of your favourite flat breads.

Ingredients
4 medium potatoes, peeled and sliced
1 onion, chopped
4 tomatoes, chopped
2 cloves garlic, crushed
1 teaspoon salt or to taste
1 teaspoon red chilli powder
1/4 teaspoon turmeric
1 heaped teaspoon, cumin seeds
Ginger, spring onions and green chilli peppers for garnishing
2 hard boiled eggs, halved
2-3 tablespoons vegetable oil

This Is What You Do :

Heat oil in a deep frying pan on medium heat. Add onions and fry for 2 minutes or till they change colour.

Add potatoes, keep frying for another 2-3 minutes. Add crushed garlic and cumin seeds.

Stir in red chilli, turmeric and salt.

Add 1/4 cup water, cover the pan reduce heat and let simmer for 8 minutes.

Add tomatoes and cover again, let simmer another 4-5 minutes or till tomatoes are tender.

Serve with halved eggs, julienned ginger, chopped spring onions and green chilli peppers.

Serves 4