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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:
<https://www.pakistaneats.com/recipes/aloo-sabzi-curried-potatoes/>

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