Spicy Potato Recipe – Authentic Indian Aloo Sabzi with Fenugreek

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Recipe – Authentic Indian Aloo Sabzi with Fenugreek

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food staple in my family – a vibrant and flavourful Aloo Sabzi. It’s a simple potato dish, but trust me, the combination of spices and that hint of fresh fenugreek leaves takes it to another level. This isn’t just any potato curry; it’s a little piece of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Aloo Sabzi is quick, easy, and incredibly satisfying. It’s perfect for a weeknight dinner, a side dish for a larger Indian meal, or even a simple lunch with roti or rice. The best part? It’s easily adaptable to your spice preference, so everyone can enjoy it! Plus, the aroma while it’s cooking is just heavenly.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 4-5 medium potatoes (about 500g)
• 1 tablespoon oil (approximately 15ml)
• 3 medium onions (around 300g)
• 3-4 green chillies (adjust to your spice level!)
• Salt to taste
• 1 teaspoon red chilli powder (around 5g)
• 0.25 teaspoon turmeric powder (about 1.25g)
• 1 teaspoon ginger garlic paste (approximately 5ml)
• 1 tablespoon fresh coriander leaves, chopped
• 1 tablespoon fresh fenugreek leaves (Kasuri Methi), crushed

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years…

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well during cooking and have a lovely creamy texture. Avoid waxy potatoes like new potatoes, as they can become too soft.

Spices: The Significance of Red Chilli & Turmeric

Red chilli powder adds that beautiful heat, and turmeric isn’t just for colour! It has amazing anti-inflammatory properties and adds a subtle earthy flavour. Feel free to adjust the amount of red chilli powder to suit your taste.

Fenugreek Leaves (Kasuri Methi): A Unique Flavor Profile

Don’t skip the fenugreek leaves! They add a unique, slightly bitter flavour that really elevates the dish. You can find them at most Indian grocery stores, or even online. Crushing them between your palms before adding releases their aroma.

Oil: Traditional Oils Used in Indian Cooking

Traditionally, this dish is made with mustard oil, which gives it a lovely pungent flavour. However, vegetable oil or sunflower oil work perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker or a deep pan over medium heat. Add the sliced onions and green chillies. Sauté until the onions are soft and golden brown – this usually takes about 5-7 minutes.
2. Now, add the salt, red chilli powder, turmeric powder, and ginger garlic paste. Mix well and sauté for another minute until fragrant. This step is key to building flavour!
3. Add the diced potatoes and stir for about 2 minutes, ensuring they’re nicely coated with the spice mixture.
4. Pour in 1 cup (240ml) of water, then add the coriander and fenugreek leaves. Give everything a good mix.
5. If using a pressure cooker, close the lid and cook for 3 whistles. If using a pan, cover and simmer for about 15-20 minutes, or until the potatoes are tender.
6. If there’s excess water remaining, cook uncovered for 1-2 minutes to thicken the gravy. You want it to be nicely coated on the potatoes.
7. Garnish with some extra fresh coriander and serve hot with chapati or rice.

Expert Tips

Here are a few things I’ve learned along the way to make this Aloo Sabzi even better:

Achieving the Perfect Potato Texture

Don’t overcook the potatoes! You want them to be tender but still hold their shape.

Balancing Spice Levels

Start with a smaller amount of chilli powder and add more to taste. Remember, you can always add more spice, but it’s hard to take it away!

Using a Pressure Cooker vs. a Pan

A pressure cooker is much faster, but a pan allows you to control the texture and gravy consistency more easily.

How to Prevent Sticking & Burning

Make sure the onions are well sautéed before adding the spices. This helps create a base that prevents sticking. Also, keep the heat at medium and stir frequently.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ teaspoon or omit the green chillies.
• Medium: Use 1 teaspoon of red chilli powder and 2-3 green chillies.
• Hot: Use 1.5 teaspoons of red chilli powder and 4-5 green chillies.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the onions and garlic for a vrat-friendly version. For Diwali, you can add a pinch of garam masala for extra warmth.

Serving Suggestions

Aloo Sabzi is incredibly versatile. It’s fantastic with:

• Chapati or roti (Indian flatbreads)
• Steamed rice
• Dal (lentil soup)
• Raita (yogurt dip)
• A side of pickle

Storage Instructions

Leftover Aloo Sabzi can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions!

What type of potatoes work best for Aloo Sabzi?

Yukon Gold or red potatoes are my go-to choices. They hold their shape well and have a lovely texture.

Can I make this recipe without a pressure cooker?

Absolutely! Just simmer in a pan until the potatoes are tender, about 15-20 minutes.

How can I adjust the spice level to my preference?

Start with less chilli powder and add more gradually, tasting as you go. You can also adjust the number of green chillies.

What is the best way to store leftover Aloo Sabzi?

Store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze Aloo Sabzi for later use?

While you can freeze it, the texture might change slightly. It’s best enjoyed fresh.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

Is it possible to make this recipe with sweet potatoes?

Yes, you can! Sweet potatoes will give it a slightly different flavour, but it’s still delicious.

Enjoy making this Aloo Sabzi! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!