Tuesday, 23 June 2020

Aloo Subzi Recipe/Potato Subzi Recipe/ How to Make Potato Subji for Rotis & Chapatis with step by step photos/Potato Masala-North Indian Style


Today, I am sharing a very simple and easy to make Aloo Subji-North Indian Style. It is a hassle free recipe that can be made in the morning rush and packed to school or office for lunch as side dish. I have added the tomatoes as such, you can very well grind them to a puree and add them to make the subzi as well. I have already posted Potato Poori Masala and Potato Masala South Indian Style earlier. Do try out this Aloo Subzi and post your comment here.

Here’s how to make Aloo Subji with step by step photos…

Ingredients
Potatoes/Urulai Kizhangu/Aloo
5 boiled and peeled
Onion
2 finely chopped
Tomatoes
3 finely chopped
Green Chilli
1 finely chopped
Ginger
1.5 inches finely grated
Red Chilli Powder
1 ½ tsp
Coriander Powder
2 tsp
Turmeric Powder
½ tsp
1 tsp
1 tsp
Salt
As needed
Coriander Leaves
2 tbsp finely chopped

For Tempering
Oil
1 tbsp
Cumin Seeds
½ tsp
Curry Leaves/Karuvepillai
10-12
Preparation Time: 10 minutes                      Recipe Category: Side Dish/Breakfast
Cooking Time: 30 minutes                              Recipe Cusine: North Indian
Serves: 5-6
Author: Priya Anandakumar

Method
Wash and boil the potatoes in pressure cooker for 3 whistles. Peel the skin and chop the potatoes. Keep them ready.

Heat 1 tbsp of oil in kadai, splutter cumin seeds/jeeragam and then add curry leaves.

Add onions, green chillies, ginger, little salt and fry everything really well until the onions turn to golden brown color.

Now add the tomatoes and saute really well until they turn mushy.

Add red chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder, salt and saute everything really well until the raw smell vanishes or for about a minute.

Add the boiled and chopped potatoes and mix everything really well.

Add required amount of water or until the potatoes are submerged.

Add 1 tbsp of chopped cilantro and boil the potatoes really well for about 5-7 minutes or until done. Stir in between to avoid any burning of potatoes. If needed add little water and mix thoroughly.

Finally when the desired consistency is reached, switch off the stove. Garnish with rest of chopped cilantro and serve it hot with rotis, puris and chapatis.

Thank you all for visiting my space, please come back again for more simple tempting and delectable Breakfast recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…



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Priya Anandakumar