Dry Potato Sabzi Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are tender. Peel and dice them into small cubes.
• STEP 2.Heat oil in a pan and add cumin seeds. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn golden brown.
• STEP 4.Add ginger-garlic paste and cook for a minute.
• STEP 5.Add the diced potatoes and mix well. Cook for a few minutes until they are slightly crispy.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the potatoes evenly with the spices.
• STEP 7.Cook for a few more minutes until the potatoes are fully cooked and well coated with the spices.
• STEP 8.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to boil the potatoes until they are just tender and not overcooked.
• You can adjust the spice levels according to your preference by adding more or less chili powder.
• For extra flavor, you can also add some garam masala powder or amchur (dry mango) powder.
• To make it more nutritious, you can add some chopped vegetables like bell peppers or peas.

Storage and Serving

• Leftover dry potato sabzi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sabzi in a pan or microwave before serving.
• Serve the dry potato sabzi as a side dish with roti, paratha, or rice.
• You can also use it as a filling for sandwiches or wraps.