Rajasthani Spiced Potato Curry
Alu ki Sabzi
Equipment
- Frying pan or skillet
- Wooden spoon or spatula
- Knife
Ingredients
- 3 large boiled potatoes 2 cubed and 1 mashed
- 1 tsp. cumin seeds
- Pinch of asafetida optional
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. rock salt
- 1/2 tsp. ground black pepper
- 1 tbsp. oil
- 3 green chilies slit lengthwise
- Chopped cilantro/coriander leaves for garnish
Instructions
- Heat oil in a frying pan or skillet over medium heat.
- Add cumin seeds and optional asafetida.
- Fry for about a minute until fragrant.
- Add ginger paste and garlic paste.
- Sauté for another minute.
- Add the cubed potatoes, mashed potatoes, turmeric powder, chili powder, salt, and black pepper.
- Stir well to coat the potatoes with the spices.
- Pour in a cup of lukewarm water.
- Stir gently to combine.
- Simmer the curry for a couple of minutes until the flavors meld together and the potatoes are heated through.
- Garnish with slit green chilies and chopped cilantro/coriander leaves before serving.
Notes & Wine Advice
Wine Advice:
To complement the earthy flavors of this Rajasthani potato curry, opt for a crisp and refreshing white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. The wine’s acidity will balance the spices in the curry, enhancing its overall taste.Nutrition values
Calories: 200 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 7 g | Suiker: 2 g