Authentic Aloo Sabzi Recipe – Potato Curry with Fenugreek & Amchur

Last Updated on 2 months by Neha Deshmukh

Authentic Aloo Sabzi Recipe – Potato Curry with Fenugreek & Amchur

Introduction

There’s just something so comforting about a simple, perfectly made Aloo Sabzi. It’s the kind of dish my grandmother always had simmering on the stove, filling the house with the most incredible aroma. This recipe is my attempt to recreate that warmth and flavour – a classic potato curry with a lovely tang from amchur and a beautiful depth from fenugreek. It’s easy enough for a weeknight meal, but special enough to serve alongside festive dishes. Trust me, once you try this, it’ll become a regular in your rotation!

Why You’ll Love This Recipe

This Aloo Sabzi isn’t just any potato curry. It’s a flavour bomb! The combination of spices – especially the fenugreek and amchur – creates a unique and incredibly satisfying taste. It’s also wonderfully versatile. You can adjust the spice level to your liking, and it pairs beautifully with so many things (more on that later!). Plus, it’s a relatively quick and easy dish to make, perfect for when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to make this Aloo Sabzi:

• 3 large potatoes
• 3 tbsp oil
• Pinch of fenugreek seeds (methi)
• ½ tsp cumin seeds
• ¼ tsp asafoetida (hing)
• 1 tsp green chili-ginger paste
• 1 medium tomato
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• ¼ to ½ tsp amchur powder (dried mango powder)
• Garam masala (to taste)
• Salt (to taste)
• ¼ cup chopped coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Fenugreek Seeds (Methi): Don’t skip these! They add a unique, slightly bitter flavour that’s so characteristic of North Indian cuisine. A little goes a long way, so just a pinch is perfect.
• Asafoetida (Hing): This one’s a bit of an acquired taste, but it adds a wonderful savoury depth. It also aids digestion – a little kitchen secret my mom always shared! If you’re new to hing, start with ¼ tsp and adjust to your preference.
• Amchur Powder: This dried mango powder provides a lovely tangy flavour that balances the spices beautifully. It’s a key ingredient in many North Indian dishes.
• Spice Levels: Traditionally, this sabzi has a moderate spice level. However, spice preferences vary hugely across India! Feel free to adjust the red chili powder to suit your taste. Some families in Rajasthan, for example, love a really fiery Aloo Sabzi.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the fenugreek seeds and sauté until they turn a lovely reddish-brown colour. This usually takes about 30-45 seconds.
2. Now, add the cumin seeds and asafoetida. Sauté for just a few seconds until fragrant – you don’t want to burn the hing!
3. Stir in the green chili-ginger paste and sauté for another minute until the raw smell disappears.
4. If you’re using tomatoes, add them now. Cover the pan and cook on medium-low heat for 7-8 minutes, or until the tomatoes have softened and broken down.
5. Time for the spice magic! Add the turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine, ensuring the spices don’t burn.
6. Add the boiled potato chunks and stir gently to coat them evenly with the spice mixture.
7. Pour in 4 cups of water, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, allowing the flavours to meld together.
8. Finally, stir in the amchur powder and garam masala. Turn off the heat and garnish with the chopped coriander leaves.

Expert Tips

• Boil the potatoes until they are just cooked through – you don’t want them to fall apart while stirring.
• Don’t overcrowd the pan when sautéing the spices. This will lower the temperature and prevent them from releasing their full flavour.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: For a milder sabzi, reduce the amount of red chili powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
• Potato Variety Adaptations: I usually use Yukon Gold potatoes, but red potatoes or even new potatoes work well too. Each variety will give a slightly different texture.
• Festival Adaptations – Navratri/Fasting Friendly: During Navratri, you can skip the asafoetida and use rock salt (sendha namak) instead of regular salt to make this sabzi fasting-friendly.

Serving Suggestions

Aloo Sabzi is incredibly versatile! Here are a few of my favourite ways to serve it:

• With Bedmi Puri or Kachori – a classic combination!
• Alongside roti or paratha for a simple and satisfying meal.
• As part of a larger Indian thali (platter).
• Even with a side of plain yogurt for a cooling contrast.

Storage Instructions

Leftover Aloo Sabzi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

• What type of potatoes work best for Aloo Sabzi? Yukon Gold potatoes are my go-to, but red potatoes or new potatoes also work well.
• Can I make this Aloo Sabzi ahead of time? Yes, you can! The flavours actually improve with time. Just reheat gently before serving.
• What is Asafoetida (Hing) and why is it used? Asafoetida is a resin with a pungent aroma. It adds a savoury depth to dishes and aids digestion.
• Can I use dried mango powder (Amchur) as a substitute for something else? If you don’t have amchur, you can use a squeeze of lemon juice, but it won’t have the same unique flavour.
• How can I adjust the spice level of this recipe? Simply adjust the amount of red chili powder to your liking.