Multi Purpose Dry Aloo Subzi for Masala Dosa, Samosa etc.

In India you will find Dry Aloo Subzi in or with many popular snacks and main course dishes like Samosa, Masala Dosa, Bread Pakora, Aloo Bonda, Paratha, Cutlet, Poori etc. Let’s check out in this post how to make delicious multi purpose Aloo Subzi?

dry aloo subji

Read Dry Aloo Subzi Recipe in Hindi

1) Take 3 litre Pressure Cooker and put five medium sized potatoes in it. Pour one cup of water in the cooker and close the lid tightly.

Start heating the cooker and wait for at least three or four whistles. Open the cooker lid and you will see your potatoes are now soft. Mash them either with your hands or by using a masher and keep them aside:

mashed potatoes

2) Take a frying pan and add 6 tablespoon of Dalda (Hydrogenated Vegetable Oil) in it:

 

Start heating the pan and you will see the Dalda starts melting in it. Add 1 tablespoon of mustard seeds in the pan and they will start crackling:

 

3) Add 8 to 10 curry leaves in the pan:

 

4) Now add one tablespoon of chopped garlic and one tablespoon of chopped ginger and mix everything very well:

 

 

5) Add 20 to 30 Ground nuts in the pan:

 

6) Add 3 medium sized chopped onions and keep on frying until the onions become light brown:

 

7) Add one tablespoon of Salt (or as per your taste), one tablespoon of Turmeric Powder, 1 tablespoon of Sugar and mix everything very well:

 

 

 

8) Add mashed potatoes in above mixture and mix everything very well:

 

Your subzi will start looking something like following:

dry aloo subji in pan

9) Add one tablespoon of Homemade Garam Masala Powder, one tablespoon of grated coconut, one tablespoon of coriander leaves and 15 to 20 Raisins.

 

 

 

Mix everything very well and let everything cook for two minutes by covering the pan with a plate. Your Dry Potato Masala Subzi is ready to be served or used:

dry aloo subji

Dry Aloo Subzi for Masala Dosa and Samosa
Dry Aloo Subzi Recipe for Masala Dosa and Samosa.
Author:
Cuisine: Indian
Recipe type: Breakfast
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5 medium sized Potatoes
  • 6 tablespoon of Dalda (Hydrogenated Vegetable Oil) or Cooking Oil
  • 1 tablespoon Mustard Seeds
  • 8 to 10 Curry leaves
  • 1 tablespoon of Garlic
  • 1 tablespoon of Ginger
  • 2 Green Chilies OR 1 tablespoon of Red Chilli powder
  • 3 medium sized Onions
  • Salt
  • ½ tablespoon of Turmeric powder
  • 1 tablespoon of Sugar
  • 1 tablespoon of Homemade Garam Masala Powder
  • 3 tablespoon of Grated Coconut
  • 1 tablespoon of Coriander Leaves
  • 20 to 30 Ground nuts
  • 15 to 20 Raisins
Instructions
  1. Put five medium sized potatoes in a 3 litre pressure cooker and pour 1 cup of drinking water in it.
  2. Pressure cook them for at least 3 to 4 whistles.
  3. Once the potatoes are soft, mash them either by your hands or by using a masher.
  4. Take a frying pan and add 6 tablespoon of Dalda in it.
  5. When the Dalda starts melting, add 1 tablespoon of mustard seeds in the pan and they will start crackling.
  6. Add 8 to 10 curry leaves in the pan.
  7. Add 1 tablespoon of chopped garlic and one tablespoon of chopped ginger.
  8. Mix everything very well.
  9. Add 20 to 30 Ground nuts in the pan.
  10. Add 3 medium sized chopped onions and keep on frying until the onions become light brown.
  11. Add Salt (as per your taste), one tablespoon of Turmeric Powder, 1 tablespoon of Sugar and mix everything very well.
  12. Add mashed potatoes and mix everything very well.
  13. Add one tablespoon of Homemade Garam Masala Powder, one tablespoon of grated coconut, one tablespoon of coriander leaves and 15 to 20 Raisins. Mix everything very well and cook for 2 minutes by covering the pan with a plate.
  14. Your Dry Potato Masala Subzi is ready to be served or used.


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