Dry Aloo Ki Sabji Recipe | How to make Dry Aloo Ki Sabji at Home | Baby Potato Recipe – Step By Step with Images and Video.
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Are you ready to savor a deliciously spiced and flavorful Indian dish that perfectly complements any meal? If yes, then this Masaledar Dry Aloo Ki Sabji recipe is exactly what you’re looking for!
Masaledar Dry Aloo Ki Sabji is a classic side dish that brings together golden baby potatoes, crispy fried to perfection, and coated with an aromatic blend of spices like fennel, coriander, and carom seeds. Enhanced with the zest of dry mango powder and the freshness of coriander, this dish delivers an explosion of flavors that’s sure to impress your taste buds.
Perfect for pairing with parathas, puris, or even as a snack on its own, this dry aloo sabji is as versatile as it is delicious. Whether you’re preparing a festive spread or a simple family dinner, this recipe is your go-to for adding a flavorful touch to your table.
In this post, I’ll guide you through a step-by-step recipe to make this delightful dish effortlessly at home. With easy-to-follow instructions and readily available ingredients, you’ll be serving up this mouthwatering sabji in no time.
So, let’s gather the ingredients and get ready to whip up the most irresistible Masaledar Dry Aloo Ki Sabji!
Ingredients of Dry Aloo Ki Sabji Recipe
Dry Aloo Ki Sabji Recipe Video
Dry Aloo Ki Sabji Recipe | How to make Dry Aloo Ki Sabji at Home | Baby Potato Recipe
Materials
- Baby Potato – 1 kg
- Salt – 1 tsp
- Turmeric – 1/2 tsp
- Coriander – 2 tbsp
- Fennel Seeds – 1 tbsp
- Black Pepper – 1/2 tsp
- Carom Seeds – 1/2 tsp
- Fenugreek Seed – 6 pcs
- Dry Red Chilli – 2 pcs
- Black Salt – 1 tsp
- Oil – 6 tbsp
- Cumin – 1 tsp
- Mustard Seeds – 1/2 tsp
- Nigella Seeds – 1/2 tsp
- Bay leaf – 1 pcs
- Dry Red Chilli – 2 pcs
- Asafoetida – 2 pinch
- Chopped Onion – 1 pcs
- Chopped Ginger – 1 inch
- Chopped Green Chilli – 2 Pcs
- Turmeric – 1 tsp
- Kashmiri Red Chilli Powder – 1/2 tsp
- Salt as per Taste
- Kasoori Methi
- Amchoor Powder
Instructions
- To prepare the perfect Masaledar Dry Aloo Ki Sabji, begin by taking fresh baby potatoes and peeling them carefully. Ensure they are evenly peeled for better cooking.
- Place a pan on medium flame, add enough water to submerge the potatoes, and mix in 1 teaspoon of salt and 1/2 teaspoon of turmeric powder. Heat the water until it begins to simmer.
- Once the water is hot, add the peeled potatoes and cook them until they are about 50-60% done. This ensures they are partially cooked before frying.
- While the potatoes cook, prepare the aromatic masala. Take a crusher or a mortar and pestle, and add 2 teaspoons of coriander seeds, 1 tablespoon of fennel seeds, 1/2 teaspoon of black peppercorns, 1/2 teaspoon of carom seeds, 6 fenugreek seeds, 2 dry red chilies, and 1 teaspoon of black salt. Crush them coarsely to make a fragrant spice mix.
- Once the potatoes are partially cooked, transfer them into a strainer to drain any excess water. Let them cool slightly.
- Heat oil in a kadhai (deep pan) on medium flame. Once the oil is hot, carefully add the boiled potatoes and fry them until they turn golden and crispy. Stir occasionally to ensure even frying.
- After frying, transfer the golden potatoes to a plate lined with a paper towel to remove excess oil.
- In the same kadhai, add 1 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of nigella seeds (kalonji), 1 bay leaf, 2 dry red chilies, and 1/2 teaspoon of asafoetida (hing). Roast these spices gently on low flame until aromatic.
- Add 1 finely chopped onion to the kadhai and sauté on medium flame until it turns translucent and pink. Stir frequently to prevent burning.
- Add freshly chopped ginger and 2 finely chopped green chilies to the onions. Sauté well to blend the flavors.
- Sprinkle 1 teaspoon of turmeric powder and 1/2 teaspoon of Kashmiri red chili powder into the kadhai. Mix well to coat the onions and spices evenly.
- Add the fried potatoes to the kadhai and mix gently to coat them with the spice mixture. Ensure the flame is medium to avoid overcooking.
- Season the potatoes with salt as per your taste. Add the prepared coarse masala powder and mix thoroughly to infuse the potatoes with the robust spice blend. Cook for about 2 minutes.
- Pour in 1/4 cup of hot water to deglaze the pan and ensure the flavors meld together. Stir well and cook the mixture for a few more minutes.
- Finish by adding a pinch of kasoori methi (dried fenugreek leaves), a dash of dry mango powder (amchur), and freshly chopped coriander leaves. Mix everything gently to combine.
- Turn off the flame and allow the dish to rest for a minute. Your flavorful Masaledar Dry Aloo Ki Sabji is now ready to serve. Enjoy it hot with parathas, puris, or as a side dish with your favorite meal!
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Dry Aloo Ki Sabji Recipe – Step By Step
1: To prepare the perfect Masaledar Dry Aloo Ki Sabji, begin by taking fresh baby potatoes and peeling them carefully. Ensure they are evenly peeled for better cooking.
2: Place a pan on medium flame, add enough water to submerge the potatoes, and mix in 1 teaspoon of salt and 1/2 teaspoon of turmeric powder. Heat the water until it begins to simmer.
3: Once the water is hot, add the peeled potatoes and cook them until they are about 50-60% done. This ensures they are partially cooked before frying.
4: While the potatoes cook, prepare the aromatic masala. Take a crusher or a mortar and pestle, and add 2 teaspoons of coriander seeds, 1 tablespoon of fennel seeds, 1/2 teaspoon of black peppercorns, 1/2 teaspoon of carom seeds, 6 fenugreek seeds, 2 dry red chilies, and 1 teaspoon of black salt. Crush them coarsely to make a fragrant spice mix.
5: Once the potatoes are partially cooked, transfer them into a strainer to drain any excess water. Let them cool slightly.
6: Heat oil in a kadhai (deep pan) on medium flame. Once the oil is hot, carefully add the boiled potatoes and fry them until they turn golden and crispy. Stir occasionally to ensure even frying.
7: After frying, transfer the golden potatoes to a plate lined with a paper towel to remove excess oil.
8: In the same kadhai, add 1 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of nigella seeds (kalonji), 1 bay leaf, 2 dry red chilies, and 1/2 teaspoon of asafoetida (hing). Roast these spices gently on low flame until aromatic.
9: Add 1 finely chopped onion to the kadhai and sauté on medium flame until it turns translucent and pink. Stir frequently to prevent burning.
10: Add freshly chopped ginger and 2 finely chopped green chilies to the onions. Sauté well to blend the flavors.
11: Sprinkle 1 teaspoon of turmeric powder and 1/2 teaspoon of Kashmiri red chili powder into the kadhai. Mix well to coat the onions and spices evenly.
12: Add the fried potatoes to the kadhai and mix gently to coat them with the spice mixture. Ensure the flame is medium to avoid overcooking.
13: Season the potatoes with salt as per your taste. Add the prepared coarse masala powder and mix thoroughly to infuse the potatoes with the robust spice blend. Cook for about 2 minutes.
14: Pour in 1/4 cup of hot water to deglaze the pan and ensure the flavors meld together. Stir well and cook the mixture for a few more minutes.
15: Finish by adding a pinch of kasoori methi (dried fenugreek leaves), a dash of dry mango powder (amchur), and freshly chopped coriander leaves. Mix everything gently to combine.
16: Turn off the flame and allow the dish to rest for a minute. Your flavorful Masaledar Dry Aloo Ki Sabji is now ready to serve. Enjoy it hot with parathas, puris, or as a side dish with your favorite meal!
You can also read this post in Marathi and Hindi.
