Sukhi Aloo Sabzi Recipe (Spiced Potato Stir Fry)
Sukhi Aloo Sabzi is a delightful and flavorful spiced potato stir fry that is a staple in North Indian households. This dish, with its perfectly balanced spices, is not only a comforting side dish but also a great travel companion, often packed by Gujarati families for long journeys. With minimal ingredients and an easy preparation process, Sukhi Aloo Sabzi pairs beautifully with Gujarati Dal, Kadhi, or your favorite Indian bread, making it a versatile addition to any meal.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Potatoes (Aloo) | 4, boiled, peeled, and cubed |
| Oil | 2 tablespoons |
| Mustard Seeds (Rai/Kadugu) | ½ teaspoon |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | ½ teaspoon |
| Red Chili Powder | ½ teaspoon (optional, to taste) |
| Salt | To taste |
| Coriander Leaves (Dhania) | 2 sprigs, chopped |
| Additional Oil (for cooking) | As needed |
Nutritional Information (Per Serving Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 185 kcal |
| Carbohydrates | 25 g |
| Protein | 3 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sodium | Varies (based on salt) |
| Vitamin C | 20 mg |
Preparation Time
| Task | Time Required |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total Time | 40 minutes |
Step-by-Step Instructions
| Step | Description |
|---|---|
| 1 | Begin by ensuring the potatoes are boiled, peeled, and cubed. Boiling the potatoes ahead of time not only reduces cooking time but also helps retain their nutritional value. (Tip: Use a pressure cooker to speed up the process.) |
| 2 | Heat 2 tablespoons of oil in a heavy-bottomed pan, wok, or kadai over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to crackle, releasing their aroma. |
| 3 | Gently add the cubed boiled potatoes to the pan, followed by turmeric powder, coriander powder, garam masala, amchur powder, red chili powder (if using), and salt. Stir to coat the potatoes evenly with the spices. |
| 4 | To ensure the potatoes cook well and absorb the flavors, sprinkle 1 tablespoon of water over the mixture. This creates a slight moisture layer, enhancing the cooking process. |
| 5 | Reduce the heat to low, cover the pan, and let the sabzi simmer for approximately 10 minutes. Stir occasionally to prevent sticking and ensure even cooking. |
| 6 | As the potatoes cook, avoid the temptation to add more oil. While potatoes tend to absorb oil, limiting the quantity ensures the dish remains light yet flavorful. |
| 7 | Once the potatoes are coated with spices and cooked to perfection, stir in the freshly chopped coriander leaves. Let the dish rest for a few minutes to allow the flavors to meld. |
| 8 | Serve the Sukhi Aloo Sabzi warm with Gujarati Dal, Kadhi, Tawa Paratha, or Thepla for a wholesome and satisfying meal. |
Serving Suggestions
- Pair with Gujarati Dal for a classic comfort food experience.
- Enjoy alongside Kadhi and steamed rice for a balanced meal.
- Serve with Tawa Paratha or Thepla for a travel-friendly option.
- Add a side of pickle and yogurt for a complete North Indian thali.
Chef’s Tips
- Texture Tip: For a slightly crispier version, sauté the boiled potatoes in oil before adding the spices.
- Spice Level: Adjust the quantity of red chili powder based on your spice preference.
- Storage: Sukhi Aloo Sabzi can be stored in an airtight container for up to 2 days, making it an excellent option for travel or packed lunches.
This Sukhi Aloo Sabzi recipe is a simple yet flavorful dish that showcases the beauty of Indian spices. Whether you’re preparing it for a family meal or packing it for a journey, its versatility and taste will surely make it a favorite in your kitchen.
