Kathiyawardi sukhi Aloo sabzi

Name: Kathiyawardi sukhi Aloo sabzi
Cuisine: Pakistani
Ingredients: 4 Potatoes (Aloo), boiled, peeled and cubed; 2 tablespoons Oil; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1/2 teaspoon Cumin seeds (Jeera); 1/2 teaspoon Turmeric powder (Haldi); 1 teaspoon Coriander Powder (Dhania); 1 teaspoon Garam masala powder; 1/2 teaspoon Amchur (Dry Mango Powder); 1/2 teaspoon Red Chilli powder, (optional or to taste); Salt, to taste; 2 sprig Coriander (Dhania) Leaves, chopped; Oil, for cooking; Red button chillies; curry leaves; Oil

Sumera Rahman @cook_19058549

#mentorship
#smartcooking
#notomato
#less oil
Sukhi Aloo Sabzi recipe are hot and spicy potatoes flavoured with coriander and spices that makes a great travel food. Gujarati’s are very famous for travelling long distances with a lot of cooked food along with boxes of dry snacks to munch along.

Sukhi Aloo Sabzi and Thepla/Puri or with pao is one of the most popular among all their travel foods as they are relatively mess free for travel and stay fresh for a long time because of its salt and spice content.

Sumera Rahman @cook_19058549

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Ingredients

4Potatoes (Aloo), boiled, peeled and cubed
2 tablespoonsOil
1/2 teaspoonMustard seeds (Rai/ Kadugu)
1/2 teaspoonCumin seeds (Jeera)
1/2 teaspoonTurmeric powder (Haldi)
1 teaspoonCoriander Powder (Dhania)
1 teaspoonGaram masala powder
1/2 teaspoonAmchur (Dry Mango Powder)
1/2 teaspoonRed Chilli powder, (optional or to taste)
Salt, to taste
2 sprigCoriander (Dhania) Leaves, chopped
Oil, for cooking
For tempring
Red button chillies
curry leaves
Oil

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Steps

1

To begin making the Sukhi Aloo Sabzi, it is important to keep your potatoes boiled. Boiled potatoes, helps in making this sabzi really quickly and saves cooking times and preserves the nutrition of the potatoes
2

Heat 2 tablespoon of oil in a wok or karahi or a heavy bottomed pan on medium heat; add the mustard seeds, fennel or cumin seeds and allow them to crackle. Add the potato mixture, the remaining spices and salt. Stir to combine all the ingredients well. Sprinkle some water, just about a tablespoon, so that there is a small amount of moisture for the potato to cook well.
3

Potatoes drink a lot of oil; try to avoid the temptation to add more oil while cooking. By doing so it will make the texture of the potatoes more roasted as opposed to a slight wet and spicy feel.
4

Once the potatoes are well combined with the spices, stir in the chopped coriander leaves and allow it to rest for a few minutes before serving
5

Heat oil in a pan temper red chilli and curry leaves in and pour it on potatoes for crackle
6

Serve the Sukhi Aloo Sabzi recipe along with pao,chapati, Tawa Paratha or Thepla or any other your choice of bread