Introduction

 

One winter morning, I found fresh mountain potatoes in the market. These potatoes have very thin skin, and when you wash them, half of it comes off on its own. That day, I decided to cook a special dish using them.

This recipe is a simple yet flavorful dish made with kacha aloo (raw potatoes) and fresh bathua leaves. The combination is delicious, and the method is easy to follow. Let’s begin!

 

Portion, Prep Time & Cook Time

Portion Servings: 4-5 pax

Preparation Time: 05 mins

Cooking Time: 60 mins

 

Ingredients of Kacha Aloo Sabji

For Green Paste:

• Coriander - a handful
• Green chilli - 3 pcs
• Spring onion - ½ cup
• Green garlic - ¼ cup
• Garlic cloves - 6-7 pcs
• Water - as required

For Kacha Aloo Sabji:

• Mustard Oil - ¼ tbsp
• Panch phoron - 1 tsp
• Bay Leaf - 2 pcs
• New potato cubes - 5 pcs
• Salt - a pinch
• Ginger - 1 tsp
• Turmeric powder - ½ tsp
• Coriander powder - ½ tsp
• Jeera powder - ½ tsp
• Garam masala - ¼ tsp
• Kitchen king masala - ½ tsp
• Matar - 1 cup
• Green paste
• Salt - ½ tsp

For Bathua Poori:

• Wheat flour
• Suji - ½ cup
• Salt - ½ tsp
• Ajwain
• Bathua chopped - 1½ cup
• Oil - ½ tsp
• Water - as required
• Oil for frying

 

Instructions of Kacha Aloo Sabji

 

Step 1: Prepare the Green Paste

Blend coriander, green chilies, spring onions, green garlic, and garlic cloves with water to make a smooth paste. Set aside.

 

Step 2: Heat the Oil & Spices

Heat mustard oil in a pan. Add panch phoron and bay leaves. Let them crackle for a few seconds.

 

Step 3: Cook the Potatoes

Add potato cubes, sprinkle salt, and sauté until golden brown. Add grated ginger and cook for a minute.

 

Step 4: Add Spices & Peas

Add turmeric, coriander, jeera powder, garam masala, and Kitchen King masala. Mix well. Add matar and stir.

 

Step 5: Add Green Paste & Simmer

Pour in the green paste and mix well. Add salt and stir. Cover and cook on low heat until potatoes are tender.

 

Step 6: Prepare & Fry Bathua Poori

Knead wheat flour, suji, salt, ajwain, and bathua with oil and water. Rest dough, roll into small discs, and fry until golden.

 

 

About the Recipe

 

In this recipe, we do not peel the potatoes. Instead, we wash them well and cook them with mustard oil and aromatic spices.

We also prepare a fresh green paste using green garlic, coriander, and green chilies. This paste gives the sabji a strong and fresh flavor.

The bathua poori is made with whole wheat flour, a little semolina for crispiness, and finely chopped bathua leaves.

The combination of kacha aloo sabji with bathua poori is perfect for winter meals.

 

 

Cooking Tips

 

• Use mustard oil for the best flavor. Heat it well before adding spices.
• Do not peel the potatoes. Just wash them properly.
• Add ginger at the end to keep its fresh taste.
• Use fresh green garlic for the paste. If unavailable, mix regular garlic with spring onions.
• Cook the masala well before adding water to get a rich taste.
• For bathua poori, do not make the dough too soft. This helps the poori puff up.

 

 

Pairing Guide

 

This dish tastes best with homemade pickles and fresh curd.

You can also serve it with jaggery or a hot cup of tea for a complete winter meal.

Adding a spoon of ghee on top of the sabji enhances the flavor.

 

 

Frequently Asked Questions

 

1. What is kacha aloo sabji?

Kacha aloo sabji is a dish made with raw potatoes, cooked with mustard oil, green paste, and spices.

2. Can I use normal potatoes?

Yes, but mountain potatoes give the best taste.

3. What can I use instead of green garlic?

You can use regular garlic with spring onions.

4. Why should I not peel the potatoes?

The skin adds texture and flavor to the dish.

5. What is bathua?

Bathua is a leafy green vegetable commonly eaten in winter.

6. Can I make bathua poori without semolina?

Yes, but semolina makes it crispy.

7. How do I store leftover bathua poori?

Store in an airtight container. Reheat before eating.

8. How do I make the sabji less spicy?

Use fewer green chilies in the paste.

9. Can I cook this sabji in another oil?

Yes, but mustard oil gives the best taste.

10. How long does it take to cook kacha aloo sabji?

It takes about 20-25 minutes to cook fully.