Choose what you call it, if in India, you will call it Dry Potato Sabzi / Curry, or Sookhi Aloo Sabzi (सुखी आलू की सब्ज़ी), or if you in western country, its more commonly known as Bombay Aloo or Potato, it is one of the simplest curry made of potatoes with spices. Its magical to see how simple spices can add so much flavour to potatoes.
Dry Potato Curry | Bombay Aloo
This curry is absolutely easy and quick to make and is ready in less than 20 mins. You can have this as side dish with you main meal, or can simple eat this with chapatti, puri, or stuff it in between bread slices and make a grilled sandwich. Note that this is gluten-free only when not adding asafoetida.
I normally make this at least once a week, as it acts as side dish, and I feed it to my young one, who likes to have it as sandwich.
You can make this in two ways, either you can make it with boiled potatoes or you can use fresh potatoes, and use directly. If you have a busy schedule, you can always keep potatoes boiled and ready in your fridge, and then use this recipe to get curry ready in 15 mins. My recipe described here is with boiled potatoes.
Below is step by step recipe of bombay aloo. You can also try this another variant of potatoes with no onion or garlic but little gravy which equally tastes divine.
Aloo Ke Sookhi Sabzi | Dry Potato Curry | Bombay Aloo | Bombay Potato Recipe
- 2 Boiled Potatoes Large Size
- 1 Onion Finely Chopped
- 1 Teaspoon Ginger Grated
- 2 Green chillies Finely Chopped
- 5-6 Curry leaves
- 1 Tablespoon Coriander Powder
- 1/2 Tablespoon Turmeric Powder
- 1/2 Teaspoon Red Chilli Powder As Per Taste
- 1/2 Teaspoon Fennel Seed Powder
- 1/2 Teaspoon Dry Mango Powder / Amchur
- 1/2 Teaspoon Garam Masala Powder
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Mustard Seeds
- 1/4 Teaspoon Asafoetida
- 1.5 Tablespoon Oil
- 1 Teaspoon Salt
- Fresh Coriander Leaves For Garnishing (Optional)
- Cut boiled potatoes into cubes. Heat oil in a pan / kadhai and add asafoetida, mustard seeds and Cumin seeds to it. Once they crackle, add curry leaves to it and sauté for a minute.
- Add Chopped Onions to it and sauté till they are translucent.
- Now add Grated Ginger and Chopped green chillies. Add all the spices mentioned above and sauté for a minute.
- Add boiled potato cubes and mix them well in the spice mixture. Cook for a minute and switch off the flame.
- Garnish with Chopped Coriander leaves and serve them hot with puri, paratha or bread of your choice.
- You can add dry fenugreek leaves or kasuri methi in place of curry leaves.
- You can tomatoes too, if if you use tomatoes, shelf life of this curry will be reduced.