Mains
Aloo Sabzi in Mustard Oil
The no-onion, no-garlic potato sabzi that tastes of the ghani
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 3
- Level
- Easy
A dry-style aloo sabzi from the mustard belt — potatoes fried patiently in cold-pressed mustard oil with cumin, turmeric and coriander powder until the edges catch and crisp. Nothing else to hide behind, so the oil does the seasoning. Eat it with dal-chawal, or fold it into a roti for the road.
Method
- 1
Heat the mustard oil in a kadhai until it just smokes, then lower the heat and let the cumin crackle.
- 2
Add turmeric, coriander and chilli powders, stir once, and immediately add the cubed potatoes so the spices don't burn.
- 3
Season with salt and fry on medium heat, turning every few minutes, until the potatoes are golden and crisp-edged — 12–15 minutes. Resist stirring constantly; the crust needs contact time.
- 4
Finish with fresh coriander and a squeeze of lemon. Serve hot.
From our kitchen
- Day-old boiled potatoes fry crisper than freshly boiled ones.
- A pinch of amchur or a spoon of lemon-pickle masala in the last minute lifts the whole pan.
From the pantry
