Sukhi Aloo Sabzi Recipe: A Flavorful North Indian Side Dish
Sukhi Aloo Sabzi is a simple, yet flavorful dry vegetable made by cooking boiled potatoes with everyday spices. The dish is not only delicious but also highly convenient as it can be stored for a long time without refrigeration, making it perfect for travel. Popular in every Gujarati household, this side dish pairs beautifully with a variety of meals, especially Gujarati Kadhi and Methi Thepla. It’s an easy-to-make recipe that is perfect for a quick meal or a packed lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 4, boiled, peeled, and chopped |
| Oil | 2 tbsp |
| Mustard Seeds | 1/2 tsp |
| Cumin Seeds | 1/2 tsp |
| Turmeric Powder | 1/2 tsp |
| Coriander Powder | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Dried Mango Powder | 1/2 tsp |
| Red Chilli Powder | 1/2 tsp |
| Salt | To taste |
| Green Coriander Leaves | 2 sprigs, chopped |
| Oil (for cooking) | As needed |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 3-4
Instructions
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Boil the Potatoes: Start by boiling the potatoes in a pressure cooker with enough water to cover them. Add a pinch of salt and cook for about 3-4 whistles. Let the pressure release naturally. Once cooled, peel and chop the potatoes into cubes.
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Heat the Oil: In a pan, heat 2 tablespoons of oil over medium heat. Add the mustard seeds, cumin seeds, and let them splutter for about 15 seconds, releasing their aromatic flavors.
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Add the Potatoes and Spices: Add the boiled, chopped potatoes to the pan. Immediately, sprinkle in the turmeric powder, coriander powder, garam masala powder, dried mango powder, red chili powder, and salt. Toss everything together to ensure the potatoes are well-coated with the spices.
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Cook the Sabzi: Sprinkle a little water over the potatoes and spices, then cover the pan. Let it cook on low-medium heat for about 10-12 minutes, stirring occasionally to avoid sticking and to allow the flavors to blend.
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Finish with Fresh Coriander: Once cooked, garnish the Sukhi Aloo Sabzi with freshly chopped coriander leaves for an added burst of freshness and flavor.
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Serve: Serve the Sukhi Aloo Sabzi hot with Gujarati Kadhi and Methi Thepla for a satisfying and authentic Gujarati meal.
Cooking Tips:
- Adjust the spices as per your taste preference. If you prefer a spicier dish, increase the amount of red chili powder.
- For a more aromatic flavor, you can add a pinch of asafoetida (hing) when tempering the mustard and cumin seeds.
- The potatoes should be boiled perfectly, not too soft or hard, to ensure they retain their shape when cooked with spices.
Sukhi Aloo Sabzi is the perfect side dish that complements any North Indian or Gujarati meal. Whether you’re enjoying it as part of a full-course meal or packing it for lunch, this dish is guaranteed to be a crowd-pleaser.
