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.
Your quest for this Indo-Chinese style chicken appetiser ends here with this semi dry chilli chicken. This dish is widely available across the length and breadth of India, however trick lies in making this chilli chicken as you will find in finest restaurants. Mostly this is made with bone less chicken, some prefer using small portions of chicken with bone too. I am sharing here in detail step by step recipe of boneless chilli chicken. Vegetarian alternates are made with paneer, potato, mushroom and tofu.
Call it Bedmi Aalo Sabzi, or Aalo tamatar raseele sabzi or Potato tomato gravy curry, it means more or less the same. This is one recipe which does not have any garlic, or onion so its perfect for anyone who wishes to eat “Satvik” food (as they say pure). When you will try this recipe, you will realise it is so easy to get amazing flavours with out onion or garlic. It is absolutely fascinating how just two plain things like Potato and Tomato give such an amazing taste when cooked with spices.
It gets its name mainly from Bedmi Puri, as its a perfect accompaniment to that. It is one such curry that you can make any time with least of fuss (as they say easy peasy lemon squeezy).
Dry Pea Potato Curry / Sookhi Matar Aalo Sabji (आलू मटर की सूखी सब्जी) is a dry dish prepared with potatoes and green peas. Loved by all, it is very simple to prepare and goes well with all Indian bread especially poori and chapati. Best part is that it can be made with minimal fuss and in minutes. This pea-potato curry is made with minimum ingredients, and is very good option for picnic or while travelling in train….oh well I do miss those long train journeys of India. Continue reading below for the detailed step by step pictorial recipe of this simple and yet tasty curry.
Karela Sabzi (करेले की सब्ज़ी) is a north indian recipe made using bittergourd and typical indian spices. It is one superb dish for anyone with diabetes, at the same time acts as great side dish. Not everyone would be a fan of Karela due to its bitter taste, but if you follow this recipe step by step, you will find ways to get rid of bitterness and will enjoy the flavours. Must confess that this food is for people with acquired taste, but have immense health benefits and is one food that I try to make at least once in fortnight.
This is one amazing dish, however people have pre-conceived notion “Karela” implies bitterness and not good in taste. I must add it has an acquired taste. “Stuffed Karela” aka “Bitter Groud” or “Bharwan Karela” is something that is made with perfect combination of spices and stuffing, which gives its unique taste. The crispy surface and delicious stuffing makes it a desirable dish. As a child I hated the sight of it, but gradually over the time developed the taste for this and now its one of my favourite vegetable. You can have this as a perfect side dish with any meal. My take on Step by Step recipe of Stuffed Karela is shown below.
Preparation time : 20 minutes
Cooking time: 20 minutes
Marination time: 1-1.5 hour