Potato Bhaji | Aloo Sabzi - No Onion No Garlic
Potato Bhaji or Aloo Sabzi is a traditional spicy and tangy North Indian style curry ready in less than 30 minutes. This potato curry is prepared without onion and garlic, especially during Navratri festivals, Pooja, Hawans, temple prasad, bhandara or for fasting and upvas Days.
Servings: 6
Calories: 151kcal
Equipment
Ingredients
To crush or grind
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- ½ teaspoon Black peppercorns
To make paste or finely chop
- 1- inch Ginger
- 3 to 4 Green chillies
other ingredients for sabji
- 3 Potatoes big, boiled, and mashed
- 2 tablespoon Oil Ghee
- ¼ to ½ teaspoon Hing Asafoetida, optional
- 1 teaspoon Red chile powder
- ½ teaspoon Garam masala
- ½ teaspoon Fenel powder saunf
- ½ teaspoon Turmeric powder
- 3 Tomatoes pureed
- Salt to taste
- 1 teaspoon Lemon juice amchur powder
- 2 tablespoon Coriander leaves cilantro chopped
Instructions
Some preparations
- In a mortar and pestle or mixie jar, crush coriander seeds, cumin seeds and peppercorns. Keep this aside.1 tablespoon Coriander seeds, 1 teaspoon Cumin seeds, ½ teaspoon Black peppercorns
- You can either finely chop green chillies and ginger, or grind them in a mortar and pestle, or even grind them along with tomato puree.1- inch Ginger, 3 to 4 Green chillies
- Boil and mash the potatoes.3 Potatoes
- Puree the tomatoes.3 Tomatoes
Making of aloo ki sabji (bhaji)
- Heat oil in a pan. Add the crushed coriander seeds, cumin, and peppercorns, and sauté on a low flame until aromatic.2 tablespoon Oil
- Add the boiled and mashed potatoes, hing, ginger and green chiles (crushed or chopped or paste), very little water and mix.¼ to ½ teaspoon Hing
- Next, add red chile powder, garam masala, fenel, turmeric, tomatoes pureed, salt to taste, and water to the desired consistency, and mix well.1 teaspoon Red chile powder, ½ teaspoon Garam masala, ½ teaspoon Fenel powder, ½ teaspoon Turmeric powder, Salt
- Bring it to a boil, then simmer for 10 to 12 minutes, or until all the flavours are absorbed. Taste check and adjust any seasoning at this point.
- Finally, add lemon juice and coriander leaves and mix well.1 teaspoon Lemon juice, 2 tablespoon Coriander leaves
- Serve hot with poori and enjoy.
Notes
- Adjust all the spices to taste.
- This tomato potato curry is vegan and vegetarian. To make it gluten-free, skip asafoetida.
- Leftovers can be stored in the refrigerator for 3 to 4 days.
- You can add green chillies and ginger, chopped or even pureed, along with tomato and add it.
- For fasting during Navratri, use sendha namak instead of regular salt.
Nutrition
Calories: 151kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 93mg | Potassium: 662mg | Fiber: 5g | Sugar: 3g | Vitamin A: 659IU | Vitamin C: 37mg | Calcium: 40mg | Iron: 2mg