khada masala alu sabjiAfter a hard day at work there’s nothing like coming back home to soul food. For me that’s absolutely basic indian food or ghar ka khanna. Hot roti’s with ghee, dal, potato sabji and a bowl full of yoghurt. Nothing and I mean nothing comes close to the happiness this simple meal gives my stomach.

I’ve cooked it in a earthern pot, but you could use any deep dish of your choice. If you want the potatoes to crisp up use a thinner base.

Khada Masala Dry Aloo Sabji

  • 250 grams boiled potato
  • 2 onions sliced fine
  • 100 grams coriander
  • Finely chopped green chillies, ginger, garlic
  • For the tempering: mustard seeds, fenugreek seeds, cumin seeds, asafoetida, curry leaves, poppy seeds
  • 1 teaspoon each turmeric powder, red chillie powder and cumin-coriander powder

Method
khada masala1. In a deep bottom pan add oil, add the chopped ginger garlic and chillies and all the ingredients for tempering, or the khada masala.

2. When the chillies start changing colour add the onions. Fry till pink in colour.

3. Add the potatoes and fry till they get a bit of colour.

4. Add the dry spice powders and salt to taste and cook till the potatoes are well coated and crispy on the outside.

5. Add finely add the chopped coriander leaves.

6. Serve hot with rotis and dal and some sliced onion.

Notes to the cook: If you mash this sabji, add some freshly chopped mint and coriander, you can use it as a stuffing for paratha or samosa too!

khada masala alu sabji

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