Authentic Aloo Sabji
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- Medium saucepan
- Blender
- Mixing bowls
INGREDIENTS
- 4 medium gold potatoes, peeled and halved
- 2 tablespoons mustard oil, or any oil
- 1 teaspoon cumin seeds
- ½ teaspoon black cumin seeds, kalonji
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 cup fresh cilantro leaves, for paste
- 1- inch/15 grams fresh ginger, peeled
- 2 green chilies
- 1 teaspoon black peppercorns
- 2–3 dried red chilies
- ½ teaspoon turmeric powder
- Salt, to taste
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon regular chili powder
- 3 tablespoons water, for chili paste
- 1½ cups hot water, for gravy
- 1 tablespoon dried fenugreek leaves, kasoori methi
- ½ cup green peas, boiled
- Fresh cilantro, for garnish
INSTRUCTIONS
- Boil the potato halves in salted water until just fork-tender but still slightly firm inside. Drain and let cool. Roughly mash into uneven chunks.
- In a blender, combine the 1 small bunch of fresh cilantro, ginger, green chilies, and black pepper with a splash of water. Blend into a smooth green paste and set aside.
- In a separate bowl, mix the Kashmiri chili powder and regular chili powder with 3 tablespoons of water to make a red chili paste.
- Heat mustard oil in a wide pan over medium heat until it begins to shimmer. Add the cumin seeds, black cumin seeds, mustard seeds, and fennel seeds. Let them crackle for a few seconds. Add the green herb paste and sauté for 3 to 5 minutes, until the oil begins to separate.
- Stir in the dried red chilies, turmeric, and salt. Add the red chili paste and cook for another 3 to 4 minutes, stirring until the oil rises to the top.
- Pour in the hot water and bring to a boil.
- Add the semi-mashed potatoes, stir gently, and reduce the heat to low. Lightly toast the fenugreek leaves in a dry pan, then crush them between your palms and sprinkle over the curry. Stir in the boiled peas and simmer for 5 to 7 minutes, until the gravy thickens slightly.
- Garnish with chopped fresh cilantro and serve hot.
MY NOTES
FAQ
Can I make aloo sabji without mustard oil?
Yes, this dish can absolutely be made without mustard oil if it’s not available or if you prefer a milder flavor. Mustard oil lends a distinctive pungency that is traditional in many regional Indian dishes, especially in Bengali and North Indian cooking. If you don’t have it, a neutral oil like sunflower, canola, or vegetable oil works just fine. Even ghee can be used for a richer version. To mimic some of the flavor of mustard oil, you can add a small pinch of dry mustard powder or an extra dash of mustard seeds while tempering.
How do I adjust the spice level?
You can reduce or adjust the type and quantity of chilies and pepper used. This recipe includes both green chilies and a combination of Kashmiri red chili and regular chili powder. For a milder version, simply remove the seeds from the green chilies or use fewer of them. Kashmiri chili powder is mainly used for its color and is relatively mild, so you can increase it while reducing the amount of regular chili powder, which tends to be hotter. You can also skip the dried red chilies if you prefer less heat. Aloo sabji is very forgiving and customizable—adjust each element slowly, tasting as you go, to create the right level of heat for your preference.
Can this dish be made ahead of time and reheated?
Aloo sabji can definitely be made ahead of time and actually benefits from a bit of resting. As it sits, the flavors deepen and meld, making it even more flavorful the next day. Let the dish cool completely before transferring it to an airtight container and refrigerating. It will keep well in the fridge for up to 3 days. To reheat, gently warm it in a saucepan over low to medium heat, adding a splash of water if the gravy has thickened too much. Stir occasionally to ensure it heats evenly.
What type of potatoes work best for aloo sabji?
Waxy or all-purpose potatoes like Yukon Gold, red potatoes, or even white potatoes are ideal. They hold their shape well when partially boiled and mashed, which gives the curry its signature chunky texture. Avoid starchy varieties like Russet potatoes, as they tend to disintegrate completely when cooked and mashed, leading to a mushy consistency rather than the rustic, semi-chunky texture that characterizes good aloo sabji. The slightly undercooked center of the boiled potatoes in this recipe is intentional—it prevents them from breaking down too much in the final simmer and helps the gravy coat the potatoes better.
Can I skip peas or substitute them?
Green peas add color, sweetness, and a bit of textural contrast to the dish, but they’re not essential to its core flavor. You can substitute them with chopped green beans, diced carrots, or even corn kernels if you want to add some vegetables. Just make sure to pre-boil or steam these substitutions before adding them to the curry so they blend smoothly into the final simmer.
