Sukhi Aloo Ki Sabji Recipe Video
Sukhi Bhaji is a traditional Seasoned Potato dish popular in the west Indian state of Gujarat. This particular recipe uses ground peanuts and sesame seeds to give the potatoes a wonderful texture and fabulous taste. Tired of boring potato recipes? Give this one a try and you'll be hooked!
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Main IngredientPotato
Ingredients
Potatoes – 3 large (boiled and peeled)
Salt – to taste
Lime Juice – 1 tsp (or to taste)
Oil – 2 tbsp
Mustard Seeds – ½ tsp
Cumin Seeds – ½ tsp
Asofoetida (Hing) – pinch
Peanuts – ½ cup, coarsely ground
Sesame Seeds – 1 tbsp
Turmeric – 1/2 tsp
Green Chili – 1 to 2 (to taste), finely chopped
Curry Leaves – 1 sprig
Cilantro Leaves– 5 sprigs, chopped for garnishing
Directions
1. Cut boiled Potatoes into bite size cubes and keep in mixing bowl.
2. Sprinkle Salt and Lime Juice on the Potatoes and gently mix.
3. Heat Oil in a medium non-stick pan.
4. Add Mustard Seeds and Cumin Seeds and allow them to sputter.
5. Add Asofoetida, Peanuts and Sesame Seeds.
6. Once Sesame Seeds start to pop, add Turmeric, Green Chili and Curry Leaves.
7. Add Potatoes and gently mix until Potatoes are evenly coated with the oil.
8. Cook on medium heat for 4-5 minutes, stirring occasionally.
9. Garnish with chopped Cilantro Leaves.
Tips:
1. If you have the time, allow boiled potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart and getting mushy when you stir them.
2. This subzi is usually eaten with poori or puri, an unleavened fried Indian bread, but also tastes great with chapattis.
2. Sprinkle Salt and Lime Juice on the Potatoes and gently mix.
3. Heat Oil in a medium non-stick pan.
4. Add Mustard Seeds and Cumin Seeds and allow them to sputter.
5. Add Asofoetida, Peanuts and Sesame Seeds.
6. Once Sesame Seeds start to pop, add Turmeric, Green Chili and Curry Leaves.
7. Add Potatoes and gently mix until Potatoes are evenly coated with the oil.
8. Cook on medium heat for 4-5 minutes, stirring occasionally.
9. Garnish with chopped Cilantro Leaves.
Tips:
1. If you have the time, allow boiled potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart and getting mushy when you stir them.
2. This subzi is usually eaten with poori or puri, an unleavened fried Indian bread, but also tastes great with chapattis.
Comments
Comments: 7 |
Add a Comment
Anonymous says :
My kids love to eat potatoes in their lunch box.. This recipe would be great for them..
Posted on: 6 October 2011 - 3:28pm
desifoodlover says :
This is the dish first taught to anyone who is entering the kitchen for the first time. My mother taught me this when I was 8 years old!
Posted on: 6 October 2011 - 8:49am
Samina Tapia says :
I used to make this almost every other day for my flatmates at hostel! I can eat it 365 days a year!
Posted on: 6 October 2011 - 8:26am
amiablepsyche says :
very simple and yummy recipe.. great narration..
Posted on: 22 September 2007 - 4:14am
kaycee says :
Great recipe and very much like the idea of adding
peanuts and sesame seeds to the dish for that extra crunch.
Posted on: 18 September 2007 - 1:58am
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