Aloo ki Sabji | Aloo Fry | Potato Curry

Is there any such a food dish which can be prepared quickly and is tasty and everyone likes it also, especially my children. One such dish is Aloo Ki Sabji or Potato Curry which is very easy to make.

Potato is a vegetable which is most eaten in the world and is liked by everyone. Many types of food dishes are prepared from it in the Indian kitchen, of which Potato Curry is a main Indian curry dish in food plate.

In North India, be it any festival, party or any kind of event at home, the food menu includes many dishes made from potatoes like potato snacks, chili potatoes, potato chaat and other curry dishes in lunch and dinner you will always get Potato Curry.

I will share with you the recipe of Aloo Ki Sabji or Aloo fry which you can easily make at home. This is a very quick curry dish. Some simple spices and potatoes are used to make it, which I have described step by step with pictures in this recipe blog post.

Once you try making Potato Curry Recipe using this easy method given by me, I am sure this dish is going to be the most favorite curry dish of you and your family members.

Tasty and spicy indian curry dish aloo ki sabji or potato curry in serving bowl
Aloo Ki Sabji by Nidhi

Aloo Ki Sabji or Potato Curry is a crispy, spicy and delicious Indian curry recipe made from potatoes. Potato Curry is served in the food plate with roti, paratha, naan, wheat flour puri and fried rice. It matches best with paratha and hot wheat flour crispy puri.

What is Aloo Ki Sabji or Aloo Fry or Potato Curry

In India, potato is also called the king of vegetables because it is used to make various types of curry dishes in which potato curry is the main Indian dish. Aloo Ki Sabji is served in the food plate with roti, paratha, naan, flour puri. It matches best with flour puri.

To make this recipe, medium sized potatoes and some spices like fenugreek seeds, dry red chili, turmeric powder, fenugreek leaves, chaat masala are mainly used. In this recipe, chopped round potato pieces are cooked in oil with spices.

In this recipe, the cut potato pieces are given a light golden texture so that the potatoes become slightly crispy. The crispness of the fried potato pieces enhances its taste and makes this potato recipe unique.

Many types of curry dishes are made by combining potatoes with other vegetables. One of the many potato recipes, Aloo Gobi Masala uses potatoes and cauliflower and is served as a side dish with potato fries in Indian cuisine.

Another dish Dum Aloo which is made using small sized boiled potatoes and curd is a very flavorful and famous Indian curry dish. Dum Aloo recipe is slightly different from Aloo Sabzi recipe as it is a thin gravy dish made with tomato and cashew paste.

How to make Aloo Ki Sabji or Potato Curry Recipe

crispy and tasty aloo ki sabji potato curry indian dish prepared in whole spices
Aloo Ki Sabji by Nidhi

Cooking Ingredients

  • Potato – 500 gm medium size
  • Dry Red Chili – 4 small
  • Fenugreek Seeds – 1/4 tbsp
  • Turmeric Powder – 1/4 tbsp
  • Salt – 1/2 tbsp (you can add salt as per your taste)
  • Dried Fenugreek Leaves – 1/2 tbsp
  • Chaat Masala – 1/4 tbsp
  • Oil – 2 tbsp

Cooking Direction step by step

1. First of all, cut 500 grams medium sized potatoes into round pieces, wash them thoroughly with water and keep them aside to dry.

2. Heat 2 spoons of oil in a fry pan. Add 1/4 asafoetida, 1/4 fenugreek seeds, 1/4 teaspoon turmeric powder, 4 small sized dry whole red chilies in hot oil.

3. Once fenugreek seeds and whole red chilies are lightly roasted, add chopped potato pieces to it.

4. With the help of a frying stick, stir and mix the chopped potato pieces with the meat thoroughly.

cooking direction step 1-4 of aloo ki sabji or potato curry indian dish
Aloo Ki Sabji by Nidhi

5. Add 1 teaspoon salt.

6. Mix the salt well with the potatoes by stirring with the help of a frying stick.

7. Cover the fry pan and let it cook for 5 minutes on low flame.

8. Remove the lid of the fry pan and stir with the help of a frying stick and cook for 2-3 minutes to give the potato pieces a light golden texture and crispness.

cooking direction step 5-8 of aloo ki sabji or potato curry indian dish
Aloo Ki Sabji by Nidhi

9. When the texture of the potatoes becomes slightly golden and crisp, then shake the fry pan with the help of both hands and toss the potato pieces.

10. Now add 1/4 teaspoon chaat masala and 1/2 teaspoon kasuri methi. Kasuri methi (dried fenugreek leaves) and Chaat Masala Potato Sabzi Recipe has very special spices which gives the real taste of this Aloo Fry recipe.

11. Bring the frying stick properly and mix the chaat masala and Kasuri methi (dried fenugreek leaves) with the potato pieces well.

12. Delicious and crispy potato curry is ready to serve.

cooking direction step 9-12 of aloo ki sabji or potato curry indian dish
Aloo Ki Sabji by Nidhi

Tips for serving

Potato curry can be served with roti, paratha or hot wheat flour puri.

delicious spicy and crispy aloo ki sabji or potato curry indian dish served in food plate
Aloo Ki sabji by Nidhi

Can also be served as a side dish – You can also serve it as a side dish with rice, roti and other Indian curry dishes in food plate.

Special Tips for Crispy and Delicious Aloo ki Sabji or Potato Curry

Wash the cut potatoes thoroughly and dry them – To make delicious and crispy aloo ki sabji or potato curry, it is very important to wash and eat them thoroughly. If the potatoes remain wet, they will not contract, so dry the cut potatoes thoroughly before making this recipe.

Cook on low flame – Let the potatoes cook well in oil on low flame so that the potatoes get cooked thoroughly and there is no rawness in the potatoes. It is very important to check that the potatoes are cooked properly.

Give the potatoes a light golden and crisp texture after cooking to make it a real Aloo Fry dish – When the potatoes are cooked well from inside, remove the lid of the frying pan and stir the potato pieces with the help of a frying stick on low flame until they become light golden and crisp. Using both hands, toss the potato pieces in the frying pan so that all the pieces get browned thoroughly to make it a real Aloo Fry curry dish.

Use of Kasuri Methi (dried fenugreek leaves) – To enhance the taste of the recipe, add 1/2 teaspoon kasuri methi (dried fenugreek leaves) in it. With the use of kasuri methi the texture of the potato curry becomes even better and the food also becomes excellent.

Use of chaat masala for the real taste of the recipe – For the real taste of Aloo Fry or Potato Curry, add 1/4 teaspoon chaat masala at the end. Use of chaat masala enhances the taste of this potato recipe. And the eater gets lost in its taste and keeps licking his fingers because chaat masala makes its taste very special and unique.

Nutrition Values

Approximate Nutritional Values Per Serving

Calories – 204Kcal, Carbohydrates – 21g, Cholestrol – 0mg, Total Fat – 13g, Sodium – 331mg, Sugar – 4.7g, Protein – 2.9g, Calcium – 40mg, Iron – 1.7mg, Potassium – 550.3mg

crispy and spicy aloo ki sabji potato curry in bowl

Aloo Ki Sabji (Potato Curry or Potato Fry) Recipe Card

By Nidhi
Aloo Ki Sabji and Potato Curry is a crispy, spicy and delicious Indian curry recipe made from potatoes. Potato Curry is served in the food plate with roti, paratha, naan, wheat flour puri and fried rice.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Calories 204 kcal

Ingredients
  

Cooking Ingredients

  • 500 gm Potato
  • 4 small size Dry Red Chili
  • 1/4 tbsp Fenugreek Seeds
  • 1/4 tbsp Turmeric Powder
  • 1/2 tbsp Salt you can add salt as per your taste
  • 1/2 tbsp Dried Fenugreek Leaves
  • 1/4 tbsp Chaat Masala
  • 2 tbsp Oil

Instructions
 

  • Cooking Direction step by step
  • 1. First of all, cut 500 grams medium sized potatoes into round pieces, wash them thoroughly with water and keep them aside to dry.
    2. Heat 2 spoons of oil in a fry pan. Add 1/4 asafoetida, 1/4 fenugreek seeds, 1/4 teaspoon turmeric powder, 4 small sized dry whole red chilies in hot oil.
    3. Once fenugreek seeds and whole red chilies are lightly roasted, add chopped potato pieces to it.
    4. With the help of a frying stick, stir and mix the chopped potato pieces with the meat thoroughly.
    5. Add 1 teaspoon salt.
    6. Mix the salt well with the potatoes by stirring with the help of a frying stick.
    7. Cover the fry pan and let it cook for 5 minutes on low flame.
    8. Remove the lid of the fry pan and stir with the help of a frying stick and cook for 2-3 minutes to give the potato pieces a light golden texture and crispness.
    9. When the texture of the potatoes becomes slightly golden and crisp, then shake the fry pan with the help of both hands and toss the potato pieces.
    10. Now add 1/4 teaspoon chaat masala and 1/2 teaspoon kasuri methi. Kasuri Methi (Dried Fenugreek Leaves) and Chaat Masala Potato Sabzi Recipe has very special spices which gives the real taste of this recipe.
    11. Bring the frying stick properly and mix the chaat masala and kasuri methi (Dried Fenugreek Leaves) with the potato pieces well.
    12. Delicious and crispy potato curry is ready to serve

Tips for serving

  • Potato curry can be served with roti, paratha or hot flour puri.
    Can also be served as a side dish - You can also serve it as a side dish with rice, roti and other curry dishes.

Special Tips for Crispy and Delicious Aloo ki Sabji or Potato Curry

  • Wash the cut potatoes thoroughly and dry them – To make delicious and crispy potato curry, it is very important to wash and eat them thoroughly. If the potatoes remain wet, they will not contract, so dry the cut potatoes thoroughly before making this recipe.
    Cook on low flame - Let the potatoes cook well in oil on low flame so that the potatoes get cooked thoroughly and there is no rawness in the potatoes. It is very important to check that the potatoes are cooked properly.
    Give the potatoes a light golden and crisp texture after cooking - When the potatoes are cooked well from inside, remove the lid of the frying pan and stir the potato pieces with the help of a frying stick on low flame until they become light golden and crisp. Using both hands, toss the potato pieces in the frying pan so that all the pieces get browned thoroughly.
    Use of Kasuri Methi (Dried Fenugreek Leaves) - To enhance the taste of the recipe, add 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves) in it. With the use of Kasuri Methi, the texture of the potato curry becomes even better and the food also becomes excellent.
    Use of chaat masala for the real taste of the recipe - For the real taste of potato curry, add 1/4 teaspoon chaat masala at the end. Use of chaat masala enhances the taste of this potato recipe. And the eater gets lost in its taste and keeps licking his fingers because chaat masala makes its taste very special and unique.
Keyword Indian Curry Dish

Leave a comment