Thursday, March 19, 2015

Spicy Potato Sabzi



I love potatoes and like to cook with them often. Sometime back I had shared with you a recipe for "SPICY POTATO CUBES" which had a little South Indian influence to it. Today, I will share with you all another spicy potato sabzi but this one with a Maharashtrian influence. In my previous post of Shrikhand, I had mentioned about chatting with my dear friend Rushali. During the conversation, she had mentioned that on the day of Gudi Padwa, they would eat Poori, Aloo sabzi, Shrikhand and Masala Bhat. So I too decided to go with the same menu. I have already shared the recipes for Masala bhaat, Poori and Shrikhand. In this post, I will be sharing with you all a recipe for Potato sabzi influenced by the Maharashtrian style of cooking.




It is a simple recipe without the use of onions or garlic. I have used a spice blend the same as the one used in MASALA BHAAT. This post is also a part of the Blog hop event " Gudi Padwa / Ugadi specials".

INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • Potatoes (large) : 4
  • Oil : 1.5 tbsp
  • Cumin seeds / Jeera : 1/2 tsp
  • Mustard seeds / Rai : 1/2 tsp
  • Black gram / Urad dal : 1/2 tsp
  • Curry leaves : 4
  • Dry red chillies (broken ) : 2
  • Spice blend : 6 tsp (Recipe mentioned below. Use only a portion of the prepared masala)
  • Turmeric powder / Haldi : 1/2 tsp
  • Asafoetida / Hing : 1/4 tsp
  • Green chillies (slit lengthwise) : 2
  • Dry roasted peanuts (crushed) : 2 tbsp
  • Lemon Juice : 2 tsp
  • Sugar : 1 tsp
  • Salt as per taste
  • Chopped cilantro and freshly grated coconut for garnishing.
SPICE BLEND :
Items you will need:
  • Dry Red Byadgi chillies : 4
  • Cumin seeds / Jeera : 1 tsp
  • Caraway seeds / Shah Jeera : 1/2 tsp
  • Coriander seeds : 2 tsp
  • Bayleaf / Tej patta : 1
  • Black Peppercorns : 8
  • Cloves : 5
  • Sesame seeds / Til : 1.5 tbsp
  • Dry dessicated coconut : 1.5 tbsp


How to prepare the spice blend:
Dry roast all the ingredients except sesame seeds and dry dessicated coconut. Once the ingredients are well roasted set it aside.In the same pan , dry roast the sesame seeds and dry dessicated coconut separately. Once done , add them to the previously roasted items. Once cooled, using a dry grinder , make a powder out of them. Keep this spice blend aside.

(Please note, use only 6 tsp of the prepared spice blend in the sabzi)

PROCEDURE to prepare the Sabzi:
  • Take sufficient water in a pot. Add the washed potatoes. Cook until the potatoes are tender and soft. Set it aside to cool. Once cooled, remove the skin from the potatoes and cut them in to cubes.



  • Heat oil in a pan. Once hot, add the cumin seeds, mustard seeds, urad dal, dried red chillies and curry leaves. 

  • When the seeds start to splutter, add the cubed potatoes and mix well.

  • Add turmeric powder, salt ,asafoetida,  6 tsp of the spice blend and green chillies. Mix well

  • Once the spices have blended well with the potatoes, add the lemon juice , sugar and coarsely powdered roasted peanut powder.

  • Garnish with chopped cilantro leaves and freshly grated coconut.Serve it with Pooris and Shrikhand.


30 comments:

  1. Loved this simple potato curry..Potatoes always The best side for poori or roti

    ReplyDelete
  2. perfect and yummy and inviting potato sabzi...

    ReplyDelete
  3. inviting and perfect....potato subzi...

    ReplyDelete
  4. Would love to have this with some puris...Mouth is already watering :)

    ReplyDelete
    Replies
    1. Thanks a ton dear for the kind words:)

      Delete
  5. awesome, shall soon try this Shubha

    ReplyDelete
  6. Yes, that's the menu we eat on Padwa :) The sabzi looks great :)

    ReplyDelete
    Replies
    1. Thanks Gauri.. hope you had a great Gudi padwa:)

      Delete
  7. Potato is my all time favourite and this looks delicious:)...In fact, it is a must in the Ugadi platter:)

    ReplyDelete
  8. lovely recipe dear Shubha. Looking at the shrikhand sitting there with the inviting pooris and delicious potato sabzi - too tempting!

    ReplyDelete
    Replies
    1. Thank you so much Anu for such sweet words.. I am glad you liked the platter:)

      Delete
  9. Triple wow! Packed with flavours. Its the same story in my house. Everyone loves anything made with potatoes.

    ReplyDelete
    Replies
    1. Thanks so much!!! I think Potato is one vegetable that is universally loved:)

      Delete
  10. Wow, so delicious. Its one of my favorite dish. Love it

    ReplyDelete
  11. This potato subzi is so inviting. And these pictures are beautiful too! I would love to have this with hot paratha! Nomnom! )

    ReplyDelete
    Replies
    1. Thanks Anu!! very true ..this sabzi goes well with parathas too

      Delete
  12. My favourite dish.. looks so spicy and inviting dear

    ReplyDelete
  13. I simply love these bite sized potatoes cubes lapped up in finger licking spices. Shubha with poori the potato sabji is the star which any special or festive occasion cannot do without. I am sure a lot of your fans including me will surely try out this well explained recipe. I loved it so so much.

    ReplyDelete