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Spicy Aloo Sabzi Recipe

Simple, traditional potato dish with a mix of spices. Perfect for adding a flavorful, spicy touch to meals.
🇵🇰 Pakistan
4 servings
35 minutes
Ingredients
  • ⅓ cup neutral oil canola/sunflower/vegetable
  • ½ teaspoon kalonji (nigella seeds)
  • 4 (~9 ounces or 250 grams) small onions thinly sliced in half rings
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon salt or to taste
  • 2 roma tomatoes roughly chopped
  • 1 bird's eye chili diced
  • 3 (~1 pound or 500 grams) potatoes peeled and diced in ¾ to 1-inch cubes
  • ½ cup cilantro finely chopped
  • Juice of ½ lemon
Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.
Instructions

Step 1

Heat oil in a heavy-bottomed pot. Add kalonji (nigella seeds) and fry on medium heat until they start to pop.

Step 2

Add crushed ginger and garlic. Fry until the raw smell fades away.

Step 3

Lower the heat and mix in turmeric, red chili, and coriander powder. Fry for 30 seconds to a minute until aromatic. If the spices stick, splash a bit of water to deglaze the pan.

Step 4

Turn the heat up and add diced chili, tomatoes, and salt. Cook until the tomatoes start to soften and break down.

Step 5

Mix in the potatoes well, ensuring they are coated in the masala.

Step 6

Pour in ½ - 1 cup of water (just enough to cover the potatoes) and bring to a boil. Then lower the heat and simmer uncovered until the potatoes are cooked. Adjust the salt and heat to taste.

Step 7

Turn off the heat. Gently fold in diced cilantro and drizzle with lemon juice. Cover the pot with a tight lid and let it steam for an additional 5 minutes.

Step 8

Enjoy!
Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

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