Aloo (potatoes) are a staple in Indian households. There are hundreds of ways they can be used in sabzis, snacks, sandwiches, parathas, etc. MY favorite way of eating potatoes are fried or in a sabzi. This recipe is dadi’s signature sukhe aloo ki sabzi, and it’s my absolute favorite! I remember on our way back from visiting our grandparents in Jaipur, my grandma would always pack theplas and sukhe aloo for for us to eat on the flight. I would always make a burrito and stuff lots of aloo in my thepla.

Sukhe aloo, literally translates to dry potatoes, is a versatile sabzi that lasts long. It is a simple yet delicious sabzi of potatoes cooked in spices. You can make it mild or spicy to taste! Pack it with you to take on road-trips or eat it at home for dinner! Sukhe aloo can be eaten with thepla, paratha, or roti.

All the spices used in this recipe are masaldani staples. This aloo sabzi is super easy to make. Great to enjoy for dinner or on a road trip! The recipe is completely vegetarian and vegan friendly!

Serving Size: 2 | Prep Time: 5 minutes | Cook Time: 12 minutes

Ingredients

• Pinch of Jeera (cumin seeds)

• 1 tsp. Salt

• 1/4 tbsp. Haldi (turmeric)

• 1/2 tbsp. Lal Mirchi (red chili powder)

• 1 1/2 tbsp Dhania (Coriander powder)

• 1 tbsp. Sugar

• 2-3 tbsp. Oil (vegetable oil)

• 2 Potatoes

• 1/4 lemon slice [optional]

Preparation:

• Peel, cut the potatoes in half and slice 1/4 inch thick. Soak the potatoes slices in water.

• Heat oil in a pan on medium heat and add jeera to crackle.

• Remove water and add potatoes to the oil.

• Add salt, haldi, lal mirchi, dhania to the potatoes and mix well to coat all potatoes.

• Sprinkle the sugar on the mixed potatoes. Don’t stir and put a lid on the pan. Turn heat to low and let potatoes simmer for 5-6 minutes.

• Remove lid, stir the potatoes, and put the lid back on for 5 minutes.

• Check to see if the potatoes cooked by cutting one. The sabzi is done when the potato is fully cooked!

Serve:

• Serve with a squeeze of fresh lemon juice [optional]

• Eat sabzi warm or cold with a thepla