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