This Aloo Sabzi recipe is all the way from India. It is a simple dish, often just served with rice or naan, but I used it as a side dish for grilled lamb. Roast chicken would also be delicious. But, be forwarded, the fresh curry leaves are a must. If you live in Toronto, try Ambal Trading on Parliament.
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30 Minute Meal, All-Seasons, Vegetarian
This recipe is best made with fresh curry leaves.
Degree of Difficulty
kosher salt to taste
1 1/2tbspnolive oil
2smallwhite potatoes, diced
2greenchiliescut out the ribs if you want to reduce the heat
6-7frondsfresh corianderfinely chopped
1/2mediumred onionfinely chopped
1 clove garlicgrated
1handfulfresh curry leaves
Gather all ingredients before starting recipe.
Dice potatoes, (no need to peel) place in a medium sauce pan, cover with water and bring the water to a boil. Reduce to a fast simmer and cook for 15 minutes, or until potatoes are firm tender. Drain and set aside until ready to combine with onions.
Heat oil in a medium skillet over high heat, add mustard seeds. Cook until the seeds begin to pop.
Add seeded and sliced green chilies, curry leaves chopped onion and grated garlic. Reduce heat to medium high and stir until the onions turn pink and have become translucent, about 5-7 minutes.
Add turmeric and boiled potatoes, season with salt. Mix well, add chopped coriander. Reduce heat, cover with a lid and allow the flavors to combine, cook for another 5 minutes.
Sprinkle with a few more coriander leaves and serve.
Much to my surprise, I saw fresh curry leaves for sale at our local Loblaw store yesterday. Look for it the next time you shop.