Some days are meant for special meals, as they are for you to enjoy and feel loved. We get more time on holidays to spend on cooking delectable delicacies which are not possible otherwise….this is why I am sharing a Holiday Special No Onion- Garlic Aloo Sabzi recipe with you which is even more special when served with hot steaming Poori!
I belong to Varanasi (Kashi), people have very particular eating habits here, Varanasi is believed to be a city that never sleeps as the mornings are colourful and full of spiritual and street-food flavours and even the nights are never quit here. Varanasi is famous for its temples, serpentine lanes and street food and the favourite most is the Aloo Sabzi and Poori…..I will be sharing one of the many variants of the No Onion-Garlic Aloo Sabzi with you which is the least time consuming and simple to make, it can be even consumed during fasting seasons.
- Preparation Time: 30 min
- Cooking Time: 30 min
- Serves 4 people
- Tbsp = Table Spoon
- Tsp = Tea Spoon
Aloo (Potato) – 4 medium size, boiled
Adrak (Ginger) Paste – 1 tbsp
Tamatar (Tomato) – 2, finely chopped
Hari Mirch (Green Chillies) – 2, finely chopped
Hari Dhaniya (Green Coriander) Leaves – few strands, finely chopped
Jeera (Cumin) – 1 tsp
Tej patta (Bey leaf) – 1
Badi Elaichi (Black Cardamom) – 1
Lal Mirch powder (Red Chilli Powder) – 1 tsp
Amchur (Dried Mango powder) – 1tsp
Dhaniya Powder (Coriander Powder) – 1 tbsp
Garam Masala – 1 tsp
Haldi (Turmeric powder) – 2 tsp
Oil or Desi ghee – 2 tbsp
Salt – 2 tsp
Take a deep frying pan or kadhai and put it over the flame, firstly add ghee or oil. When the oil/ghee is hot put jeera. Once the jeera starts crackling, add the tej patta, badi elaichi and ginger paste.
Now, lower the flame and add lal mirch, dhaniya powder, garam masala, haldi. Fry everything together on lower flame for 2-3 min. Then, add finely chopped tamatar.
Keep frying the contents until the tamatar is fully cooked and starts leaving the sides. Now, roughly crumble the boiled aloo into big pieces and add to the kadhai. Add little water if needed and fry for 2 min.
The above step is followed by adding 2 cups of water and mixing everything together. Now, turn the flame high and let the curry be cooked for good 5-6 min, until the water becomes 2/3rd of the initial amount. Add salt and amchur powder now, mix.
Let the curry be cooked for 5 more min on medium flame. Turn off the flame and garnish with chopped fresh dhaniya leaves.