Spicy Aloo Ki Sabzi Recipe
Ingredients
- ⅓ cup Oil
- ½ tsp Kalonji (Nigella Seeds)
- 4 small Onions
- 1 tsp Crushed Ginger
- 1 tsp Crushed Garlic
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- Salt To Taste
- 2 Tomatoes
- 1 Bird's Eye Chili
- 3 Potatoes
- ½ cup Cilantro Leaves
- ½ Lemon Juice
Instructions
- Heat oil. Add kalonji (nigella seeds) and fry for a few seconds until they begin to pop.
- Add chopped onion and brown on medium-low heat for 5-7 minutes.
- Add crushed ginger and garlic and fry for 30 seconds or until fragrant.
- Add ground spices (turmeric, red chili and coriander powder) and fry for 30 seconds – 1 minute until aromatic. Splash with water to deglaze the pan if necessary.
- Add chili, tomatoes and salt. Fry on high heat to soften the tomatoes, about 5 minutes.
- Add potatoes and stir well to coat in masala.
- Add ½ - 1 cup water - just enough to cover the potatoes - and bring to boil. Lower heat and let the masala simmer in uncovered saucepan until potatoes are done. Check for salt and spice, and adjust as necessary.
- Turn off heat and gently fold in diced cilantro. Top with lemon juice. Place a tight fitting lid on the saucepan and let the potatoes steam for another 5 minutes.
