Aloo Mangodi Sabzi
A rustic, hearty curry from Rajasthan that brings together tender potato chunks and crisp, sun-dried moong dal nuggets. The mangodi soak up a tangy, spiced tomato-yogurt gravy, while whole spices and a gentle tempering add layers of warmth. It is a homestyle comfort dish that pairs perfectly with hot rotis or steamed rice.
For 4 servings
- prep · ~30 min
Soak the mangodi.
Place the moong dal mangodi in a bowl of warm water and let them soak for 30 minutes. Once softened, drain the water and gently squeeze out any excess. Set aside.
- fry · ~10 min
Shallow fry the mangodi and potatoes.
1.Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat.2.Add the drained mangodi and fry for 4-5 minutes until lightly golden and crisp.3.Remove the mangodi and set aside. Add the remaining oil to the same pan.4.Add the cubed potatoes and fry for 2-3 minutes until the edges start to brown. Remove and set aside.TIPFrying the mangodi prevents them from turning mushy in the gravy. - temper · ~2 min
Make the tempering.
1.Ensure there is about 1 tablespoon of oil left in the pan; heat it over medium heat.2.Add cumin seeds and let them sizzle for 30 seconds.3.Add asafoetida and dried red chilies; stir for 10 seconds until fragrant. - saute · ~15 min
Build the onion-tomato masala.
1.Add the chopped onion to the pan and sauté for 5-7 minutes until deep golden brown.2.Stir in the ginger paste and garlic paste; cook for 1 minute until the raw smell disappears.3.Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the oil separates from the mixture.4.Sprinkle in the turmeric powder, coriander powder, and red chili powder; cook for 1 minute.TIPCooking the masala until oil separates deepens the flavor and reduces acidity. - simmer · ~3 min
Whisk in the yogurt.
Lower the heat to the lowest setting. Slowly add the whisked yogurt while stirring continuously to prevent curdling. Cook for 2-3 minutes until the yogurt blends smoothly into the masala.
TIPMake sure the yogurt is at room temperature to avoid splitting. - boil · ~15 min
Pressure cook the sabzi.
1.Add the fried mangodi and potatoes to the masala base. Stir gently to coat.2.Add salt and 1.5 cups of water; stir well.3.Close the pressure cooker lid and cook on medium heat for 2 whistles.4.Turn off the heat and let the pressure release naturally. - mix · ~2 min
Finish with garam masala.
Open the cooker and place it back on low heat. Sprinkle the garam masala over the sabzi. Simmer gently for 2 minutes to let the flavors meld. Adjust water if needed for a medium-thick gravy.
- garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak mangodi in warm water for exactly 30 minutes — over-soaking makes them mushy.
- 2Fry the mangodi until golden and crisp; this step is key to prevent them disintegrating in the gravy.
- 3Whisk yogurt until smooth and bring to room temperature before adding to prevent curdling.
- 4Cook the onion-tomato masala until the oil separates visibly for a deeper, non-acidic gravy.
- 5Add garam masala only at the end, off the flame, to preserve its aromatic oils.
- 6Let the pressure release naturally for a creamier texture; forced release can break the mangodi.
Adapt it for your goals.
Vegan
Replace yogurt with 1/4 cup of whisked coconut yogurt or cashew cream. The tanginess will be milder but the curry stays creamy and rich.
low oilLow-oil
Skip the shallow-frying steps: sauté the soaked mangodi and cubed potatoes in a non-stick pan with 1 tsp oil until lightly browned, then proceed with 1 tbsp oil for the tempering.
high proteinHigh-protein
Add 1/2 cup of paneer cubes or cooked chickpeas along with the mangodi for an extra protein boost without changing the core flavour profile.
jainJain
Omit onion and garlic; use a pinch of asafoetida (hing) and a teaspoon of ginger powder. Replace tomato puree with 2 pureed ripe tomatoes and proceed as normal.
Why this is on our healthy list.
Rich in Plant Protein
Moong dal mangodi provide a good source of plant-based protein and fiber, supporting digestive health and sustained energy.
Gut-Friendly Probiotics
Yogurt adds beneficial probiotics that aid digestion, especially when cooked at low heat to preserve the cultures.
Anti-Inflammatory Spices
Turmeric, ginger, and asafoetida contain anti-inflammatory compounds that may support joint and immune health.
Low in Saturated Fat
Using minimal oil and no heavy cream keeps this curry light while still delivering rich flavour.
Frequently asked questions
No, dry mangodi must be soaked for 30 minutes in warm water to soften; otherwise they will remain rock-hard even after pressure cooking.
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