Published On : Sun, May 19th, 2013
Recepies | By Nagpur Today Nagpur News

Gujarati Aloo Subzi: A Spicy Delight

Potatoes, who doesn’t love them? It is a versatile vegetable which can be cooked with almost anything. It absorbs most flavours, can be easily cooked with any vegetable and you definitely have to work very hard to make a potato dish taste bad!

You must have experimented with a lot of potato curries. Here is another addition to your list. This aloo subzi is a typical Gujarati recipe. Gujaratis are mostly pure vegetarians. Some of them even avoid onions and garlic in their diet. A typical Gujarati subzi is a mix of sweet, spicy and tangy flavours. In this recipe of Gujarati aloo subzi, the use of yogurt and a unique blend of spices make it an absolute delight for your taste-buds.

So, try out this delicious pure vegetarian recipe of Gujarati aloo subzi and enjoy a vegetarian treat at home.

Serves: 3-4

Preparation time: 15 minutes

Cooking time: 15 minutes


  • Potatoes- 500gms (small sized, cut into halves)
  • Ginger paste- 1tsp
  • Tomato puree- 2tbsp
  • Yogurt- 2tbsp
  • Hing (asafoetida)- a pinch
  • Turmeric powder- 1tsp
  • Red chilli powder- 2tsp
  • Cumin powder- 1tsp
  • Coriander powder- 1tsp
  • Sugar- ½ tsp
  • Salt- as per taste
  • Oil- 1tbsp
  • Water- ½ cup (warm)


  1. Heat oil in a pan. Add hing and sugar. Fry for about a minute on medium flame.
  2. As the sugar caramelizes i.e. becomes brown in colour, add ginger paste and fry for a few seconds.
  3. Now add tomato puree, turmeric powder, red chilli powder, cumin powder, coriander powder and cook for about 2 minutes.
  4. Add the potato pieces and stir fry for 2 minutes on medium flame.
  5. Now add the yogurt and keep stirring continuously till it mixes well.
  6. Cook for another 2 minutes. Then add salt, warm water and cover the pan with a lid.
  7. Reduce the flame to low heat and cook covered for about 10 minutes, stirring regularly.
  8. Once done, remove the lid and check the potatoes with the help of a fork.
  9. Once the potatoes are completely cooked, switch off the flame and serve.

This recipe of Gujarati aloo subzi is an excellent accompaniment to vegetable pulao or rotis