BBS:      TELESC.NET.BR
Assunto:  Spicy Aloo Sabzi (Potato Curry)
De:       Ben Collver
Data:     Fri, 20 Feb 2026 06:50:40 -0800
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Aloo Sabzi (Potato Curry)
 Categories: Indian, Pakistani
      Yield: 4 Servings
 
    1/3 c  Neutral oil
    1/2 ts Kalonji; (nigella seeds)
      4 sm Onions (250 g); thinly
           - sliced in half rings
      1 ts Ginger; crushed
      1 ts Garlic; crushed
    1/2 ts Turmeric powder
      1 ts Coriander powder
      1 ts Red chili powder
      1 ts Salt; or to taste
      2    Roma tomatoes;
           - roughly chopped
      1    Bird's eye chili; diced
      1 lb Potatoes (3) (500 g);
           - peeled & cubed 3/4 to 1"
    1/2 c  Cilantro; finely chopped
    1/2    Lemon; juice of
 
  Preparation time: 15 minutes
  Cooking time: 20 minutes
  
  Aloo sabzi is an easy vegetarian main or side that is equal part
  spicy and tangy. Have it for breakfast as a main with a side of poori
  or for dinner with roti.
  
  Heat oil. Add kalonji (nigella seeds) and fry for a few seconds until
  they begin to pop.
  
  Add chopped onion and brown on medium-low heat for 5 to 7 minutes.
  
  Add crushed ginger and garlic and fry for 30 seconds or until
  fragrant.
  
  Add ground spices (turmeric, red chili, and coriander powder) and fry
  for 30 to 60 seconds until aromatic. Splash with water to deglaze the
  pan if necessary.
  
  Add chili, tomatoes and salt. Fry on high heat to soften the tomatoes,
  about 5 minutes.
  
  Add potatoes and stir well to coat in masala.
  
  Add 1/2 to 1 cup water, just enough to cover the potatoes, and bring
  to boil. Lower heat and let the masala simmer in uncovered saucepan
  until potatoes are done. Check for salt and spice, and adjust as
  necessary.
  
  Turn off heat and gently fold in diced cilantro. Top with lemon juice.
  Place a tight fitting lid on the saucepan and let the potatoes steam
  for another 5 minutes.
  
  Recipe by Maryam Jillani
  
  Recipe FROM:
  
 
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