Aaloo ki Sabji
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 159.0
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 49.5 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.7 g
- Protein: 3.0 g
View full nutritional breakdown of Aaloo ki Sabji calories by ingredient
Introduction
Potato is the most beloved Vegetable all over the World.In India too this versatile Tuber is cooked in various ways-----all delicious.The North Indians cook this dry----without a gravy and so do Maharashtrians. Traditionally these dishes are eaten with Puries---deep fried Puffed Indian Bread and are packed as food for travel.I am giving various easy ways of cooking this---hope you all like the Variations!! Potato is the most beloved Vegetable all over the World.In India too this versatile Tuber is cooked in various ways-----all delicious.The North Indians cook this dry----without a gravy and so do Maharashtrians. Traditionally these dishes are eaten with Puries---deep fried Puffed Indian Bread and are packed as food for travel.I am giving various easy ways of cooking this---hope you all like the Variations!!Number of Servings: 6
Ingredients
-
COMMON INGREDIENTS
500gms.Baby Potatoes
2tsps.Turmeric powder
1.5tsps.Asafoetida(Hing)Powder
Salt to taste
2-3tbsps.Sunflower Oil
SAUNFIYA AALOO/AJWAINI AALOO
(141 CALORIES PER SERVING)
2 tsps.Fennel Seeds(Badishep/Saunf)
OR
2tsps.Carrom Seeds(Oava/Ajwain/Ajma)
2tsps.Red Chilli Powder
2tbsps.Lemon Juice
1small bunch fresh Coriander(Cilantro) Leaves
JEERA AALOO
(145 CALORIES PER SERVING)
2"piece Ginger Root
2tsps.Cumin Seeds
3tsps. Coriander-Cumin Powder
2tsps.unripe Mango Powder(Aamchoor)
1small bunch fresh Coriander Leaves(Cilantro)
PUDINA-HARI MIRCH KEY AALOO
(140 CALORIES PER SERVING)
1bunch fresh Mint Leaves
10 hot Green Chillies
3tsps.Everest Brand Chaat Masala(any Brand will do)
2tbsps.Lemon Juice
PURI--BHAAJICHI BHAAJI(MAHARASHTRIAN)
(160 CALORIES PER SERVING)
2tbsps.Lemon Juice
2tsps.Sugar
1small bunch fresh Coriander(Cilantro)Leaves
2tbsps.shredded Raw Coconut
10 hot Green Chillies
2tsps.Black Mustard Seeds
1tsp.Cumin Seeds
15 Sweet Curry Leaves
MASAALEYDAAR AALOO
(160 CALORIES PER SERVING)
2"Ginger Root
1bunch fresh Coriander(Cilantro)Leaves
3tsps.Coriander-Cumin Powder
2tsps.Garam Masala Powder(any Brand)
1tsp.Fenugreek(Methi) Seeds
OR
1tbsp.Kasoori Methi(any Brand available in Indian Stores)
2 large Tomatoes
Directions
COMMON PREPARATION
Boil and peel Potatoes.Dry roast the Fenugreek (Methi)Seeds and coarsely powder them or wash Kasoori Methi Leaves and set aside. Finely mince Ginger Root .Slit Green Chillies lengthwise.Chop Tomatoes, Coriander/Mint Leaves fine.Extract the Juice from Lemons and reserve.
SAUNFIYA/AJWAINI AALOO
Coarsely grind the Fennel Seeds.In a bowl mix the boiled and peeled Potatoes,Salt to taste,Red Chilli powder,Lemon Juice and freshly chopped Coriander.
Heat Oil in a wok.Lower flame and sprinkle in Carrom Seeds or the coarsely ground Fennel Seeds,Turmeric Powder and Asafoetida Powder. Saute for 1-2 minutes till aroma wafts up.Add the seasoned boiled Potatoes and saute to mix well.Cover and steam for 5-8 minutes and serve hot accompanied by Indian Breads.
JEERA AALOO
In a bowl mix together the boiled Potatoes, Coriander-Cumin Powder,Red Chillie Powder,finely chopped Coriander Leaves,Aamchoor Powder(unripe Mango powder) and Salt to taste.
Heat Oil in a wok.Lower flame and sprinkle in finely minced Ginger Root,Cumin seeds,Turmeric Powder and the Asafoetida Powder.When the Cumin Seeds sputter add the seasoned Potatoes and mix well.Cover and steam for 5-8 minutes.Serve hot with Indian Breads.
PUDINA-HARI MIRCH KEY AALOO
Mix together the boiled Potatoes,Salt to taste,Lemon juice and Chaat Masala well.
Heat Oil and lower flame.Sprinkle in Asafoetida Powder, Turmeric Powder,finely minced fresh Mint Leaves and the slit Green Chillies.Saute for 1-2 minutes till aromas waft up.Add the seasoned Potatoes and mix well.Cover and steam for 5-8 minutes.Serve hot with Indian Breads.
PURI BHAAJI CHI BHAAJI(MAHARASHTRIAN)
Mix together the boiled Potatoes,Salt to taste,Sugar and Lemon Juice.
Heat Oil in wok and lower flame.Sprinkle in the Black Mustard seeds,Cumin seeds,Turmeric Powder,slit Green chillies,Sweet Curry Leaves and Asafoetida Powder in the order mentioned. When these sputter and pop add the seasoned Potatoes.Mix well and cover to steam for 5-8 minutes.Garnish with shredded raw Coconut and finely chopped Coriander leaves.Serve hot with Indian Breads.
MASALEY DAAR AALOO
Mix the boiled Potatoes,Salt to taste,Red Chilli Powder , chopped Coriander Leaves,powdered Fenugreek (Methi)Seeds or Kasoori Methi, Coriander-Cumin Powder and Garam Masala Powder.
Heat Oil in wok Lower flame and add the Turmeric powder,Asafoetida powder, the finely chopped Ginger and saute for 2 minutes.Add chopped Tomatoes. Saute till soft and pulpy.Add seasoned Potatoes.Mix well and cover.Steam for 8-10minutes till dry and Oil shows at the edges.Serve hot with Indian Breads.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Boil and peel Potatoes.Dry roast the Fenugreek (Methi)Seeds and coarsely powder them or wash Kasoori Methi Leaves and set aside. Finely mince Ginger Root .Slit Green Chillies lengthwise.Chop Tomatoes, Coriander/Mint Leaves fine.Extract the Juice from Lemons and reserve.
SAUNFIYA/AJWAINI AALOO
Coarsely grind the Fennel Seeds.In a bowl mix the boiled and peeled Potatoes,Salt to taste,Red Chilli powder,Lemon Juice and freshly chopped Coriander.
Heat Oil in a wok.Lower flame and sprinkle in Carrom Seeds or the coarsely ground Fennel Seeds,Turmeric Powder and Asafoetida Powder. Saute for 1-2 minutes till aroma wafts up.Add the seasoned boiled Potatoes and saute to mix well.Cover and steam for 5-8 minutes and serve hot accompanied by Indian Breads.
JEERA AALOO
In a bowl mix together the boiled Potatoes, Coriander-Cumin Powder,Red Chillie Powder,finely chopped Coriander Leaves,Aamchoor Powder(unripe Mango powder) and Salt to taste.
Heat Oil in a wok.Lower flame and sprinkle in finely minced Ginger Root,Cumin seeds,Turmeric Powder and the Asafoetida Powder.When the Cumin Seeds sputter add the seasoned Potatoes and mix well.Cover and steam for 5-8 minutes.Serve hot with Indian Breads.
PUDINA-HARI MIRCH KEY AALOO
Mix together the boiled Potatoes,Salt to taste,Lemon juice and Chaat Masala well.
Heat Oil and lower flame.Sprinkle in Asafoetida Powder, Turmeric Powder,finely minced fresh Mint Leaves and the slit Green Chillies.Saute for 1-2 minutes till aromas waft up.Add the seasoned Potatoes and mix well.Cover and steam for 5-8 minutes.Serve hot with Indian Breads.
PURI BHAAJI CHI BHAAJI(MAHARASHTRIAN)
Mix together the boiled Potatoes,Salt to taste,Sugar and Lemon Juice.
Heat Oil in wok and lower flame.Sprinkle in the Black Mustard seeds,Cumin seeds,Turmeric Powder,slit Green chillies,Sweet Curry Leaves and Asafoetida Powder in the order mentioned. When these sputter and pop add the seasoned Potatoes.Mix well and cover to steam for 5-8 minutes.Garnish with shredded raw Coconut and finely chopped Coriander leaves.Serve hot with Indian Breads.
MASALEY DAAR AALOO
Mix the boiled Potatoes,Salt to taste,Red Chilli Powder , chopped Coriander Leaves,powdered Fenugreek (Methi)Seeds or Kasoori Methi, Coriander-Cumin Powder and Garam Masala Powder.
Heat Oil in wok Lower flame and add the Turmeric powder,Asafoetida powder, the finely chopped Ginger and saute for 2 minutes.Add chopped Tomatoes. Saute till soft and pulpy.Add seasoned Potatoes.Mix well and cover.Steam for 8-10minutes till dry and Oil shows at the edges.Serve hot with Indian Breads.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.