Potatoes seem to be a safer bet when you have nothing else in the refrigerator to cook. With garlic and potatoes usually available at home I cook lehsun aloo ki sabzi or garlic potato.
It is easy, simple and quick to prepare and the best part is no one says no to this version of aloo ki sabzi. I usually pair it with poori/puri when eating at home or with parathas for lunchbox/tiffin. It also serves as a good side dish along with dal chawal for a quick dinner.
It is spicy, tangy and has full of garlic flavour along with other spices which makes it delicious. Garlic potato ki sabzi is also a good option if you have sudden guests coming over for lunch or dinner.
Food being an integral part of Indian train journeys this aloo ki sabzi reminds me of my train journeys. Whenever we go for a long journey in the train, we pack this aloo ki sabzi along with lots of puri and other accompaniments to enjoy the long route while eating homemade food and lots of talks and reading along the way. Which is your favourite train memory with food?
Video Recipe –
How to Prepare for Lehsun aloo ki sabzi –
Peel, wash and cut potatoes into wedges. In a mixing bowl add water and salt, add the cut potatoes into a bowl.
Make sure the potatoes are dipped in water completely. This helps in releasing starch of the potatoes in water which makes it crispier. It also enhances the taste as potatoes absorbs the salt.
This procedure helps potatoes to not turn black or get oxidized.
How to make Garlic Aloo Sabzi –
Heat oil in a heavy bottom pan. Add cumin seeds and sesame seeds, let it splutter. Add lots of garlic.
Drain water from potatoes and add to the pan. Cook for about 10 – 15 mins on a low medium flame, stirring occasionally. Add spices when potatoes turn slightly brown and cooked well. Mix well and cook for another 2 mins.
Switch off the flame. Add mint leaves and lime juice. Mix well and serve hot.
Other Indian Sabzi for lunch or dinner –
Things to keep in mind while aloo ki sabzi –
1. After peeling and cutting, wash potatoes 4-5 times rubbing in between hands. This will help remove excess starch making it crispier.
2. Cooking on a low flame ensures even cooking. This will also get a nice crisp layer on potatoes.
3. Add spices when potatoes are half-cooked, else spices might burn.
4. Add lime juice after switching off the flame, else it might turn bitter.
5. You can also add lots of fresh coriander at the end to add freshness.
How to serve Lehsun aloo ki sabzi –
It also goes well with dal chawal for a quick dinner or lunch. Add salad, papad and Guava Chutney to make a complete meal.
Other Potato Recipes you may like –
Step by Step instructions to make lehsun aloo ki sabzi –
1. Heat oil in a pan. Add cumin seeds and sesame seeds. Let it splutter.
2. To it, add finely chopped garlic. Cook on a low flame for about a min.
3. Next, add diced potatoes. Mix well and cook on a low medium flame for about 10 – 15 mins or until done, stirring occasionally.
4. To flavour, add turmeric powder, red chilli powder, salt and raw mango powder (amchur). Mix well.
5. Add a dash of water if required to prevent spices from burning.
6. Cook for 2 mins on a low flame till crisp.
7. Switch off the flame. Add mint leaves and lime juice.
8. Mix well. Serve hot with puris or parathas.
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Lehsun Aloo ki Sabzi
- 1 Tbsp Oil
- 1 Tsp Cumin Seeds
- 1 Tsp Sesame Seeds
- 1 Tbsp Finely Chopped Garlic
- 4 No. Diced Potatoes
- Salt to taste
- 1 Tsp Turmeric Powder
- 1 Tsp Red Chilli Powder
- 1 Tsp Raw Mango Powder Amchur
- 8 - 10 Nos. Mint Leaves
- 1 Tsp Lime Juice
- Heat oil in a pan. Add cumin seeds and sesame seeds. Let it splutter.
- To it, add finely chopped garlic. Cook on a low flame for about a min.
- Next, add diced potatoes. Mix well and cook on a low medium flame for about 10 – 15 mins or until done, stirring occasionally.
- To flavour it, add turmeric powder, red chilli powder, salt and raw mango powder (amchur). Mix well.
- Add a dash of water if required to prevent spices from burning.
- Cook for 2 mins on a low flame till crisp.
- Switch off the flame. Add mint leaves and lime juice.
- Mix well. Serve hot with puris or parathas.