Sukhi Aloo Sabzi Recipe (Dry Potato Curry) – A Simple & Delicious Indian Side Dish
Sukhi Aloo Sabzi, or Dry Potato Curry, is a classic North Indian dish that is a must-try for anyone who enjoys the hearty, comforting flavors of Indian cuisine. This dry potato curry is incredibly flavorful and can be paired with roti, rice, or even served as a side dish with a main course like Gujarati Kadhi or Methi Thepla. The combination of aromatic spices and tender boiled potatoes creates a satisfying and flavorful meal. The best part about this recipe is how quick and easy it is to prepare, making it perfect for a weekday dinner or a weekend meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled Potatoes | 4 medium-sized |
| Oil | 2 tablespoons |
| Mustard Seeds (Rai) | ½ teaspoon |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur Powder (Dry Mango Powder) | ½ teaspoon |
| Red Chili Powder | ½ teaspoon |
| Salt | To taste |
| Fresh Coriander Leaves | 2 sprigs, chopped |
| Water (for sprinkling) | As needed |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 4 people |
Instructions
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Boil the Potatoes: Begin by boiling the potatoes in a pressure cooker with enough water and salt. Allow the pressure to release naturally. Once cooled, peel the potatoes and cut them into bite-sized pieces.
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Prepare the Tempering: In a pan (kadhai), heat 2 tablespoons of oil over medium heat. Add mustard seeds (rai) and cumin seeds (jeera) to the hot oil. Let them crackle for about 15 seconds, releasing their aroma.
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Add Spices: After the seeds have spluttered, add the chopped boiled potatoes to the pan. Stir well to coat the potatoes in the oil and spices.
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Mix Spices and Salt: Add turmeric powder, coriander powder, garam masala, amchur powder, red chili powder, and salt. Stir everything well to evenly coat the potatoes with the spice mix.
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Simmer the Potatoes: Sprinkle a little water over the potatoes to prevent them from sticking to the pan. Cover the kadhai with a lid and let the potatoes cook for about 10-12 minutes, stirring occasionally to ensure even cooking.
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Garnish and Serve: Once the potatoes are cooked and have absorbed the flavors, garnish with freshly chopped coriander leaves.
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Serving Suggestions: Serve this Sukhi Aloo Sabzi hot with roti, paratha, or rice. It also pairs beautifully with a refreshing Gujarati Kadhi or methi thepla for a traditional North Indian meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 6g |
| Fiber | 3g |
| Sodium | 250 mg |
Tips for a Perfect Sukhi Aloo Sabzi
- Boiling the Potatoes: Ensure that the potatoes are boiled but not too soft, as they need to hold their shape when stir-fried with the spices.
- Oil Usage: You can adjust the oil based on your preference. If you’re looking to make it healthier, use less oil.
- Flavor Variations: Add some green chilies for extra heat or a pinch of hing (asafoetida) for additional flavor.
- Make It Spicier: If you like a spicier version, increase the amount of red chili powder or add green chilies while cooking the potatoes.
Conclusion
Sukhi Aloo Sabzi is a versatile dish that can be enjoyed as a snack, side dish, or even as a light main course. Its simple ingredients and easy cooking process make it a go-to recipe for any occasion. The combination of spices, soft potatoes, and fresh coriander leaves gives this dish an irresistible flavor that will be loved by everyone. Enjoy it with your favorite Indian bread or rice, and you’ve got a fulfilling meal ready in no time!
