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.

Heat 2 tablespoons of oil in a wok or kadhai 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.

Cover the pan and reduce the heat to low. Allow the aloo sabzi to simmer for about 10 minutes stirring occasionally.

Remember 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.

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.

Serve the Sukhi Aloo Sabzi recipe along with Tawa Paratha or Thepla as the choice of bread.