An easy to make, tasty sabji that goes well with just about anything. The sweetness from the onions and the herby flavour from coriander leaves, gives this sabji a very fresh taste. There are so many ways to make Potato sabji and this one never fails!
2 Tbsp Mustard Oil
1 Tsp Cumin Seeds
1 Pinch Asafoetida (Hing)
1 Tsp Turmeric Powder
2 Tsp Kashmiri Red Chilli Powder
1 Tsp Dry Mango Powder (Amchur)
2 Tsp Garam Masala Powder
2 Tbsp Water
1/2 Cup Coriander Leaves
- Peel and chop potatoes into small cubes. Wash them thoroughly with water and pat them dry with a towel. This is to remove starch from the potatoes so they don’t stick to the pan when shallow frying.
- Heat half of the mustard oil in a pan and when it starts to smoke, add cumin seeds.
- Now add thinly sliced onions and fry till they turn brown. Transfer to a plate.
- In the same pan, add the remaining oil. Once it smokes, add asafoetida.
- Now add the chopped potatoes and mix well. Lower the flame and let this cook for 5 minutes with occasional stirring.
- Now add salt and mix well. Also add a little water. Mix and cover and cook until they completely cook. Keep stirring in between. You can skip the water and saute the potatoes a little longer until cooked.
- Now add the sauteed onions you prepared earlier. Mix well.
- Add the spice powders – Turmeric Powder, Kashmiri Red Chilli Powder, Garam Masala Powder and Dry Mango Powder (Lemon Juice/Tamarind as a substitute). Adjust as per taste.
- Combine everything and stir and cook for another 2 minutes. Check for salt if required.
- Add some freshly chopped coriander leaves. Mix and serve with rotis or naan 🙂
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