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Sukhe Aloo Ki Sabzi
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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
Cook Time 20 minutes
Total Time 30 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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