Prep Time: 15 Min
– Boiled Potato – 1 kg – Black Peppercorns – 5 to 6 – Coriander Seed – 2 tbsp – Clove – 2 – Ginger – 1 inch – Green Chilli – 2 to 3 – Coriander – Mustard Oil – 3 tbsp – Cumin Seed – 1 tsp – Mustard – 1 tsp – Asafoetida/Hing – Kashmiri Red Chili Powder – 2 tsp – Coriander Powder – 2 tsp – Cumin Powder – 1 tsp – Garam Masala- 1 tsp – Black Salt – 1 tsp – Aamchoor Powder -1 tsp Water – Salt as per Taste – Chopped Coriander
Cook Time: 15 Min
Ingredients
1: To make the perfect Dry Aloo Ki Sabzi, take 1 kg of boiled and cooled potatoes and peel them. 2: Now cut the potatoes into medium-sized pieces.
3: Take a crushed peppercorn, add 5–6 peppercorns, two tablespoons of coriander seeds, and two cloves, and make a coarse powder. 4: Add 1 inch of ginger, 2-3 green chillies, and chopped coriander stem, and crush well.
5: Place a kadhai on the flame, add three tablespoons of mustard oil, and heat well. 6: Once the oil is hot, turn the flame to low and let the temperature drop a little.
7: After a few seconds, add 1 tsp of cumin seeds, 1 tsp of mustard seeds, and 1/2 tsp of asafoetida, and sauté a little.
8: Now add 2 tsp of Kashmiri red chili powder, 2 tsp of coriander powder, 1 tsp of cumin powder, 1 tsp of garam masala, 1 tsp of black salt, and 1 tsp of dry mango powder, and roast a little.
9: Now add the crushed masala mix and cook everything. 10: After a few seconds, add a little water and cook well.
11: After cooking well, add the potato pieces, gently mix well, and cook for some time. 12: Now add salt as per taste, mix well, and cook.
13: After the potato turns golden, turn off the flame, add chopped coriander, and mix well. 14: Now your perfect Dry Aloo Sabzi is completely ready, and you can enjoy it.