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Aloo sabzi recipe | 2 ways potato sabzi | rasawala batata nu shak | jeera aloo recipe

These 2 ways aloo sabzi is one of the simplest and easy side dish recipes made with diced/cubed potatoes and basic spices. In this recipe I share Gujarati style rasawala batata nu shak and jeera aloo recipe. Both sabzi is easy and an ideal potato-based side dish recipe that can be prepared in minutes and can be served to almost any meal. Do try this!

The key to making perfect rasawala batata nu shak and jeera aloo at home are

For Rasawala batata nu shak

  • In this recipe, I have used cooked medium-size chopped potatoes with the gravy but you also cook raw potatoes with masala and gravy.
  • Roasted besan and some crushed potatoes give perfect thickness to the rasa of sabzi.
  • the combination of tamarind and jaggery is the use of this recipe, but you can use sugar or lemon juice instead of it.

For batata sabzi

  • if you are planning to make a dry variant, I would suggest cooling boiled potatoes completely and chopping potatoes into a bigger size. do not chop then fine.
  • i have used lemon juice in this recipe for the tangy flavor. Alternatively, you can also amchur powder for the tangy flavor.
  • Lastly, if you have left-over potato sabji you can use it to make paratha or even sandwich recipes.
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Recipe Video

Aloo sabzi recipe | 2 ways potato sabzi | rasawala batata nu shak | jeera aloo recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dal / Curry
Cuisine Indian
Servings 4 servings

Ingredients
  

For rasawala batata nu shak

  • 500 grams or 5 medium size boiled potatoes
  • 4 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of hing
  • 8-10 curry leaves
  • 1 bay leaf
  • 2 dry red chilli
  • 1 star anise
  • 3 black pepper
  • 3 cloves
  • ½ inch cinnamon
  • 1 tsp ginger paste
  • 2 green chilli slits
  • 1 tbsp gram flour besan
  • ½ tsp turmeric powder
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1 cup water
  • 2 tbsp jaggery
  • 1 tbsp tamarind pulp
  • ½ tsp garam masala
  • Some coriander leaves

For jeera aloo

  • 500 grm or 5 medium size boiled potatoes
  • 4 tbsp oil
  • 1 tbsp jeera
  • Pinch of hing
  • 2 chopped green chilli
  • 1 inch ginger
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp red chilli flakes or red chilli powder
  • ½ tsp black pepper powder
  • 1 tsp kasuri methi
  • ¼ tsp garam masala
  • 1 tsp lemon juice
  • Some coriander leaves

Instructions
 

Making rasawala batata nu shak

  • Take 500 grams of boiled potatoes. Cut it into medium size pieces.
  • Now, in a pan add oil, mustard seeds, hing, curry leaves, dry red chilli, bay leaf, star anise, black pepper, cloves, and cinnamon. Sauté for a minute.
  • Then add ginger paste and green chili slits. Sauté it.
  • Now lower the flame, add gram flour and sauté till it slightly changes its color.
  • Then in a bowl, take some water add turmeric powder, red chilli powder, and coriander powder. Mix well
  • Add masala paste into oil and sauté till oil separates from its sides.
  • Add chopped potato pieces and salt. Mix well.
  • Then add water and mash some potatoes slightly. Mix well.
  • Cover and cook it for 5-7 minutes on medium flame.
  • Now add jaggery, tamarind pulp, and garam masala. mix well.
  • Switch off the flame and garnish with chopped coriander leaves.
  • Serve with rice or roti and thepla.

Making jeera aloo

  • Take 500 grams of boiled potatoes. Cut it into medium size pieces.
  • Now, in a pan add oil and add cumin seeds and hing. saute till it turns aromatic.
  • Then add 2 chopped green chili and ginger paste. Sauté it.
  • Add boiled potatoes and salt. Mix well.
  • Cover and cook till potatoes become slightly crisp.
  • Then add coriander powder, red chilli flakes, black pepper powder, kasuri methi, and garam masala. Mix well.
  • Switch off the gas and add lemon juice and coriander leaves. mix well.
  • Serve jeera aloo with roti or paratha.

Notes

For rasawala batata nu shak
  • dry spices give a nice aromatic flavor to the sabzi.
  • roasted besan gives thickness to sabzi gravy.
  • add masala paste in hot oil gives nice color and flavor to the sabzi.
  • you can use lemon juice instead of tamarind pulp.
For jeera aloo
  • sauté jeera on low flame till it becomes aromatic.
  • cover and cook potatoes on medium-low flame till it become slightly crisp.
  • use red chili powder instead of red chili flakes.
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