Haridwar Sukhi Aloo Sabzi

Haridwar Sukhi Aloo Sabzi is a delicious dry potato sabzi served on the streets of Haridwar. With whole spices added to the curry, it pairs well with pooris.

While making the Haridwar Street Food, the menu was Chotu ki Pakode, Papdi Bada Dahi Chaat for Starters. I had Haridwar wali Kachori along with Aloo Jhol, Dhaba Style Chana Masala, Sitapal Subzi, Sukhi Aloo Subzi

Along with Khajur Imli Chutney, Hara Chutney, and Meetha Dahi.

First of all, this dry saute is so delicious when paired with pooris. This was inspired by this recipe that I made as a dry saute.

Ingredients

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See the recipe card for quantities.

Instructions

This is a simple dry saute with potatoes and whole spices.

Wash and boil the potatoes. Once it cools down, peel and cube the potatoes, and keep them aside.
Heat oil in a kadai, add asafoetida, Dry Red Chilies, Green Cardamoms, Cloves, Coriander Seeds, Cumin Seeds, Black peppercorns, and Cinnamon.
Saute all these for a few seconds, next add bay leaves, slit green chilies, black cardamoms, curry powder, and turmeric powder.

When the spices get sauteed, add the crushed boiled potatoes. Quickly mix everything well together.
Add finely chopped green coriander and combine everything well.
I served it as a sukhi sabzi, so didn't add water. You can add water as required to make a gravy.

Substitutions & Variations

We can make this a gravy dish as well. For the curry powder, we can use different spice masala powders available. I have used a simple biryani masala powder.

Equipment

We need a pressure cooker and a pan to make the dry saute.

Storage

We can store the boiled potatoes in the fridge for a couple of days. Cooked dry potato can stay good for two days.

Recipe

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5 from 2 votes

Haridwar Sukhi Aloo Sabzi

Haridwar Sukhi Aloo Sabzi is a delicious dry potato sabzi served on the streets of Haridwar. With whole spices added to the curry, it pairs well with pooris.

Course Main Dish – Dry Sautes

Cuisine Uttar Pradesh

Keyword Dry Potato Curry

By Cook Method Pressure Cooker, Stovetop

Occasion Weekend Special

By Diet Vegan

Dish Type Dry Side Dishes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 167kcal

Author Srivalli

Ingredients

• 3 Potatoes large boiled
• 2 Dry Red Chilies
• 2 Green Cardamoms
• 7 Cloves
• 2 teaspoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Black pepper Corns
• 1- inch Cinnamon
• 2 Bay Leaves
• 2-3 Green Chilies
• 2 Black Cardamoms
• 1 teaspoon Turmeric Powder
• 2 teaspoon Cooking Oil
• 1/8 teaspoon Asafoetida / Hing
• Salt to taste
• 1 teaspoon Curry Powder*

Instructions

• Wash and boil the potatoes. Once it cools down, peel and cube the potatoes, and keep them aside.
• Heat oil in a kadai, add asafoetida, Dry Red Chilies, Green Cardamoms, Cloves, Coriander Seeds, Cumin Seeds, Black peppercorns, and Cinnamon.
• Saute all these for a few seconds, next add bay leaves, slit green chilies, black cardamoms, curry powder, and turmeric powder.
• When the spices get sauteed, add the crushed boiled potatoes. Quickly mix everything well together.
• Add finely chopped green coriander and combine everything well.
• I served it as a sukhi sabzi, so didn't add water. You can add water as required to make a gravy.

Nutrition

Calories: 167kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 88mg | Potassium: 762mg | Fiber: 6g | Sugar: 2g | Vitamin A: 91IU | Vitamin C: 35mg | Calcium: 52mg | Iron: 3mg

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