One of the quickest and our house favorite subzi – Sukhi aloo subzi/ dry potato veggie.
The best part of this subzi is -aloooooo – lol I am a big potato fan
Jokes apart this subzi is extremely versatile and can be made in a jiffy especially when you don’t have any greens stocked up.
This is a request month , and i have got lot of requests for daily meal ideas – something that is versatile and easy to make . So I thought aloo subzi is an ideal candidate for this post.
Do not forget to check out the healthy mix dal masala dosa recipe – no rice , no fermentation needed .
Have this for breakfast , lunch or dinner – its very satisfying and appetizing .
Its the best subzi to carry during travel / holiday too .
Perfect for lunch boxes.
The most evergreen combination is ras poori and sukhi aloo subzi.
Let me tell you how versatile it is –
have it with a side of roti / paratha/ poori / thepla / naan
Stuff it in a bread and make simple or toast sandwiches
use as stiffing in tortilla wraps
make your favorite aloo parathas with this subzi as filling.
mash it and make tikkis or bondas / wadas
put it on papri , drizzle some yogurt and chutney and you have a yummy chaat
stuff it in pizza dough and make masala buns
best and the most favorite filling for dosas – Masala dosas
Make masala uttapams / stuffed idlis
or just have it on its own .
Most of you must be surly making it , but if you haven’t tried it yet Please do – you have enough reasons to try it out
Following is step by step recipe for the versatile sukhi aloo subzi-
Heat oil in a pan on medium low heat , when warm – add urad dal and sautee it until light brown
Now add mustard and cumin .
Add chopped onions and ginger, garlic , chilly paste , salt . Cook onions for a minute
Now add turmeric powder and amchoor powder .
Mix everything well until well coated
Now add boiled chopped potatoes
Give a quick mix .Add more salt if needed
If the subzi feels dry , add in ¼ cu water, mix well and cook for 2 minutes
Now add lots of chopped corriander
Taste test . Its done.
Sukhi Aloo Subzi
- 2 tablespoon oil
- 1 big onion / approx. 1 cup chopped onions
- 3 medium size boiled potatoes / approx. 3 cups chopped boiled potatoes
- ½ tablespoon urad dal
- 1 teaspoon jeera/ cumin seeds
- 1 teaspoon turmeric powder/ haldi
- 1 teaspoon dhaniya powder optional
- 1 teaspoon rai/ mustard seeds
- ½ tablespoon ginger paste / freshly grated
- ½ tablespoon garlic paste/ freshly grated
- 2 teaspoon green chilly paste / finely chopped adjust to your spice level
- ½ teaspoon amchoor powder optional *
- ¼ cup water
- Salt to taste
- Handful of chopped coriander leaves .
- Heat oil in a non stick pan
- Once hot , add urad dal and sautee it for a minute or until golden brown in color.
- Now add hing, cumin and mustard seeds .
- Add ginger ,garlic , chilly paste ,onions and some salt.
- Sautee it until onions are translucent , approx. 1 minute
- Add turmeric powder, amchoor powder and coat the onions well .
- Now add chopped potatoes to the pan and ¼ cup water .
- Mash potatoes roughly with the back of the spoon to create masala and mix it well . Cook for a minute. Add more salt if desired.
- Taste test and adjust seasoning. Switch off the flame.
- Add chopped coriander and mix the aloo masala well.
- Its done .
Looks amazing, but I would think it’s missing curry pattas, to make it really very authentic. Especially for dosas!
Yes for sure Nikhil. But as you see the title is sukhi aloo subzi and not dedicated to only dosas. Curry leaves aren’t available easily here in America. I made this post when I was in Seattle and I hardly found curry leaves there. But i will edit the recipe and recommend using curry leaves. Thank you for your feedback.