A no onion, no garlic, no tomato aloo subji/potato subji/allo ke bhaji in Rajasthani style
Ingredients for Rajasthani Aloo Sabji/Sabzi
- Potatoes… 6 medium boiled
- Cumin seeds 1 tsp
- Fennel seeds/saunf 1 tsp
- Coriander seeds 1 tbsp
- Red chilly 2
- Red chilly powder 1 tsp
- Turmeric powder 1 tsp
- Chopped ginger 1 tsp
- Green chilly slit 4
- Jaggery 1 tsp
- Soaked fenugreek seeds 1 tsp
- Amchur 1 tsp
- Bengal gram dal/besan 1 tbsp
- Oil /ghee 2 tbsp
- Coriander leaves chopped a handful
Preparation Method:
- Take oil in a heavy-bottomed pan.
- Add all the dry spices and fry till the spices turn light brown.
- Add the green chilly and soaked fenugreek seeds. Saute for a second.
- Add all the spice powders. Mix well. Add jaggery and gram flour. Roast well.
- Now add the crumbled potatoes.
- Saute for a second. Add water about 2 cups and bring to a boil. Allow simmering till thick.
- Add the required salt.
- Remove and garnish with coriander.
- Serve hot with Rotis, parathas, or poories.
