🥔 Tangy Aloo Sabzi Recipe

A comfort food classic — soft-boiled potatoes simmered in a spicy, tangy tomato-based gravy.

🧂 Ingredients (Serves 3–4)
4 medium potatoes (boiled, peeled & roughly mashed or cubed)

2 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

1 pinch hing (asafoetida)

1 tsp ginger (grated)

2 green chilies (slit or chopped)

1–2 medium tomatoes (finely chopped or pureed)

½ tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1 tsp coriander powder

½ tsp garam masala

1 tsp amchur powder (dry mango powder) or juice of ½ lemon

Salt to taste

2 cups water (adjust for desired consistency)

Fresh coriander leaves for garnish

🍳 Method
Step 1: Prep the Base
Heat oil in a deep pan or kadai.

Add mustard seeds and cumin seeds. Let them splutter.

Add hing, ginger, and green chilies. Sauté for 30 seconds.

Step 2: Build the Flavor
Add chopped tomatoes and cook until soft and mushy.

Add turmeric, chili powder, coriander powder, and salt. Cook until oil starts to separate slightly.

Step 3: Add the Potatoes
Add the mashed/cubed potatoes and mix well to coat them in the masala.

Add water and let the curry simmer for 8–10 minutes.

Once thickened slightly, add amchur powder or lemon juice and mix.

Step 4: Finish & Serve
Sprinkle garam masala and give it a final mix.

Garnish with chopped coriander.

🍽️ Serving Suggestions:
Best served hot with puri, roti, or paratha

Can also be enjoyed with jeera rice or as part of a simple thali

💡 Tips:
Adjust the tanginess by balancing between tomatoes, amchur, and lemon juice.

For extra punch, add a spoon of Welza Chaat Masala before serving.

You can make this sabzi without onion or garlic, making it ideal for vrat or fasting days.

🫓 Welza Twist:
Serve it with fluffy puris and a side of sweet pickle for a comforting, complete Indian meal.