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A tangy and spicy potato curry from Rajasthan, made without any onion or garlic. This simple, flavorful dish has a delightfully thin gravy that is perfect for scooping up with hot puris or rotis. A true taste of Marwari comfort food.
For 4 servings
Prepare the Potatoes: If not already done, boil the potatoes until fork-tender. Peel the skin off and gently crumble them with your hands into uneven, bite-sized pieces. Set aside.
Temper the Spices: Heat ghee in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds, mustard seeds, and fennel seeds. Allow them to splutter for about 30-40 seconds. Then, add the hing and broken dried red chillies, and sauté for another 15 seconds until fragrant.
Sauté Aromatics: Add the grated ginger and slit green chillies to the pan. Sauté for about 1 minute until the raw aroma of the ginger disappears.
Cook the Masala Base: Pour in the tomato puree. Cook for 4-5 minutes, stirring occasionally, until the puree thickens and you see ghee starting to separate at the edges. Now, add the turmeric powder, red chilli powder, and coriander powder. Mix well and cook for another minute.
Combine with Potatoes: Add the crumbled potatoes and salt to the pan. Gently toss to coat the potatoes evenly with the masala, being careful not to mash them further. Sauté for 1-2 minutes.
Simmer the Curry: Pour in 2 cups of water and stir everything together. Bring the curry to a rolling boil, then reduce the heat to low and let it simmer for 7-8 minutes. This allows the potatoes to absorb the flavors and the gravy to develop.
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A tangy and spicy potato curry from Rajasthan, made without any onion or garlic. This simple, flavorful dish has a delightfully thin gravy that is perfect for scooping up with hot puris or rotis. A true taste of Marwari comfort food.
This rajasthani recipe takes 30 minutes to prepare and yields 4 servings. At 184.26 calories per serving with 3.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Finish and Garnish: Turn off the heat. Stir in the amchur powder and garam masala. Let the sabzi rest for 5 minutes. Garnish with freshly chopped coriander leaves and serve hot.
For a Jain-friendly version, replace the potatoes with 3-4 medium-sized raw bananas (kaccha kela). Boil, peel, and crumble them just like the potatoes.
To achieve a thicker gravy, mix 1 teaspoon of besan (gram flour) with the dry spice powders (turmeric, chilli, coriander) and sauté it well before adding the potatoes.
For a slightly creamy and tangier taste, whisk 2 tablespoons of plain curd (yogurt) and add it after the tomato puree has cooked. Cook on low heat, stirring continuously until the curd is well incorporated.
The inclusion of spices like hing (asafoetida), ginger, and fennel seeds makes this dish gut-friendly. These ingredients are known in Ayurveda to help reduce bloating and improve digestion.
Tomatoes are a great source of lycopene, while turmeric contains curcumin. Both are powerful antioxidants that help combat oxidative stress and inflammation in the body.
Potatoes are a good source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying meal.
One serving of Marwari Aloo Sabzi (approximately 1 cup or 310g) contains around 220-250 calories, primarily from the potatoes and ghee. The exact count can vary based on the amount of ghee used.
Yes, it can be a healthy dish. It's made with whole ingredients and beneficial spices like ginger, turmeric, and hing. Potatoes provide energy and potassium. To make it healthier, you can reduce the amount of ghee and salt.
Traditional Marwari and many other sattvic Indian cuisines often omit onion and garlic for religious or dietary reasons. The flavor in this dish comes from a masterful blend of spices like hing, fennel, and ginger.
The authentic version has a thin gravy. However, if you prefer it thicker, you can gently mash a few potato pieces in the curry and simmer for a few more minutes. The starch from the potatoes will naturally thicken the gravy.
Absolutely. Use the 'Sauté' mode for tempering and cooking the masala. Add the potatoes and water, then pressure cook for 2-3 minutes on high pressure. Finish with amchur, garam masala, and coriander after releasing the pressure.
This sabzi pairs exceptionally well with hot, fluffy puris. It also goes great with bedmi kachori, roti, paratha, or even plain steamed rice.