One of my favourite dishes ever
is Sukki Aloo Ki sabzi. This potato curry is used in masala dosa and is the
perfect accompaniment for puri and chapatti.
It is very simple to make but getting it just right is an art that is
learnt with experience. This is a versatile sabzi that can be adapted to a
number of recipes. A quick and easy aloo curry or potato masala recipe that
goes well not only with masala dosa but it can also be used as a filling to
make sandwich, roti rolls or wraps and can also used for making aloo bonda and
vada for the vada pav. I make this potato curry often to go with the breakfast
for dosa or sandwich and the same day I also use it for the kids lunch box to
make rolls. You can adjust the texture of the curry according to your liking. I
prefer to keep it slightly moist, little dry that the curry served in
restaurants. Hope you like my version.
2 Medium Sized Potatoes
1 Big Onion, chopped finely
2-3 Green Chillies, chopped
1 teaspoon Ginger-Garlic Paste
1 tablespoon Oil
½ teaspoon Turmeric Powder
Salt as needed
Chopped Coriander
½ teaspoon Mustard Seeds
½ teaspoon Cumin Seeds
A pinch of Asafoetida
METHOD:
STEP 1 – Par boil the potatoes,
cool them and peel them off. Cut them into small cubes.
STEP 2 – Heat oil in pan,
splutter cumin-mustard seeds, add hing and then add chopped onion, green
chillies and ginger-garlic paste.
STEP 3 – Saute well and cook till
the raw smell vanish.
STEP 4 – Add turmeric powder and
salt and mix.
STEP 5 – Add boiled chopped
potato and mix well.
STEP 6 – Cook for 3-4 minutes and
switch off the flame.
Garnish it with chopped coriander
and serve.
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