Introduction

Hello, I’m Ajay Chopra, and today we’re making an amazing spicy Aloo Sabji! This recipe is a simple, yet delicious dish from Maharashtra. It’s a flavorful combination of potatoes, spices, and a special ingredient—peanut powder—that makes this sabji thick and tasty.

The key flavors in this recipe come from mustard seeds, cumin, curry leaves, and a unique "Kanda Lahsun" masala. These ingredients, along with a special paste made from coriander, green chilies, and garlic, really bring out the authentic taste. It’s easy to make, and I promise, it will be a hit at your dining table!

Recipe Details

Portion Servings: 4-5 pax

Preparation Time: 5 minutes

Cooking Time: 60 minutes

Ingredients of Spicy Aloo Sabji

• Oil – 2 tbsp
• Mustard seeds – ½ tbsp
• Jeera – 1 tsp
• Curry leaves – 10-15 pcs
• Onion, chopped – 2 pcs
• Hing – 1 tsp
• Red chilli powder – 2 tsp
• Turmeric powder – ½ tsp
• Salt – 1 tsp
• Jeera powder – ½ tsp
• Coriander powder – ½ tsp
• Kanda Lasun masala powder – ½ tbsp
• Potatoes, diced – 3-4 pcs
• Tomato puree – 1 pc
• Garam masala powder – 1 tsp
• Peanut coarse powder – ¼ cup
• Coriander, chopped – 2 tbsp

For Vatan

• Coriander leaves – a handful
• Green chillies – 2 pcs
• Garlic – 6-8 cloves
• Water – as required

Instructions of Spicy Aloo Sabji

Step 1: Prepare the Vatan

Description: On a silbatta (grinding stone), grind coriander leaves, green chillies, and garlic into a coarse paste using a little water. Set it aside.

Step 2: Cook the Base Masala

1. Heat Oil: Heat oil in a kadhai or heavy-bottomed pan.

2. Add Tempering: Add mustard seeds and let them splutter. Then, add jeera, curry leaves, and a pinch of hing. Sauté briefly until aromatic.

3. Cook Onions: Add chopped onions and cook until they are soft and translucent.

Step 3: Add Vatan and Spices

1. Mix Vatan: Stir in the prepared Vatan and sauté until its raw aroma disappears.

2. Add Spices: Add red chilli powder, turmeric powder, salt, jeera powder, coriander powder, and kanda lasun masala powder. Mix well, ensuring the spices coat the onion mixture. Cook for a minute.

Step 4: Sauté the Potatoes

1. Add Potatoes: Add diced potatoes to the masala and sauté for a few minutes until they absorb the flavors.

2. Steam Cook: Add a small amount of water to create steam, cover the pan, and let the potatoes cook until they are 70% done. Stir occasionally.

Step 5: Add Tomato Puree and Finish

1. Mix Puree: Add fresh curry leaves and tomato puree to the potatoes. Stir well and cook until the potatoes are tender.

2. Add Final Touches: Once the potatoes are cooked, add garam masala powder and sprinkle coarsely ground peanut powder. Adjust the consistency by adding a little water if needed.

Step 6: Garnish and Serve

1. Garnish: Sprinkle freshly chopped coriander leaves on top.

2. Serve: Serve the sabji hot with chapati, puri, or steamed rice. Enjoy!

This authentic Maharashtrian Spicy Aloo Sabji is a treat for your taste buds. Try it today and share it with your loved ones!

About the Recipe

Spicy Aloo Sabji is made with simple ingredients, but the flavors are incredible. The dish starts with a "foadni" of mustard seeds, curry leaves, and hing. The aroma fills your kitchen as you sauté onions to a golden perfection.

The secret to this recipe lies in the masalas. I used a blend of coriander, cumin, red chili powder, and a special Maharashtrian "kanda-lasun" masala. This gives the sabji its signature taste. If you don't have this masala, you can order it online or make it at home.

Adding roasted peanut powder gives the dish a creamy texture and a nutty flavor. The diced potatoes soak up all the spices, making each bite a burst of flavor. Finally, a touch of fresh tomato puree and curry leaves adds a delightful tang and freshness.

Cooking Tips

• Use fresh curry leaves in the tempering for an authentic aroma.
• Crush the coriander, green chilies, and garlic coarsely instead of making a fine paste. It adds texture to the dish.
• To prevent the masala from burning, add a splash of water while sautéing.
• Roast the peanuts lightly before grinding to enhance their flavor.
• Cook the potatoes until they are 80-85% done before adding the tomato puree.

Pairing Guide

Spicy Aloo Sabji pairs wonderfully with soft, steamed rice. The gravy mixes well with rice, creating a comforting meal.

If you prefer bread, try it with roti, paratha, or even bhakri (a traditional Maharashtrian flatbread). The peanut and spice flavors complement these breads beautifully.

You can also serve this dish with a simple cucumber salad or a refreshing glass of buttermilk to balance the spices.

Frequently Asked Questions

1. What is Spicy Aloo Sabji?

Spicy Aloo Sabji is a flavorful potato curry made in Maharashtrian style with peanuts, spices, and a special kanda-lasun masala. It’s rich, spicy, and perfect with rice or roti.

2. Can I skip the peanuts?

Peanuts are essential for the creamy texture and nutty flavor of this dish. However, if you’re allergic, you can skip them or use cashews as an alternative.

3. What is kanda-lasun masala?

Kanda-lasun masala is a traditional Maharashtrian spice blend made with onions, garlic, and red chilies. It’s easily available online or in Indian grocery stores.

4. How do I make it less spicy?

You can reduce the amount of red chili powder and kanda-lasun masala to make the dish milder.

5. Can I use boiled potatoes?

Yes, you can use boiled potatoes, but the flavor will be better if the potatoes are cooked in the masala.

6. Is this dish vegan?

Yes, Spicy Aloo Sabji is vegan as it contains no animal products.

7. Can I make this dish in advance?

Yes, you can prepare this dish a day in advance. The flavors deepen overnight, making it even tastier.

8. What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator. Reheat on low heat, adding a splash of water if the gravy thickens.

9. Can I add other vegetables?

Yes, you can add vegetables like peas or carrots to make it more nutritious.

10. What if I don't have a sil batta?

You can use a blender to crush the coriander, green chilies, and garlic. Just pulse them lightly for a coarse texture.

If you loved this recipe, don’t forget to try it with your favorite side dish and share it with your friends. Keep experimenting in your kitchen and enjoy cooking!