Introducing Khada masala Aloo sabzi: A Flavorful Indian Vegetable Delight! When it comes to classic Indian comfort food, Aloo Sabzi holds a special place in every food lover's heart. This delicious dish features tender potatoes cooked in a rich blend of khada masala, which refers to whole spices, and mustard oil. Aloo Sabzi is a versatile side dish that pairs perfectly with any roti, unleavened bread, or even steamed rice.

The magic of this recipe lies in the way the potatoes soak up the aromatic flavors of the khada masala as they cook. The combination of whole spices not only adds depth to the dish but also infuses each bite with a burst of tantalizing fragrance. With every mouthful, you'll experience the delightful union of tender potatoes and a medley of whole spices, creating a symphony of flavors that will leave you craving more.

To enhance the taste further, this recipe uses mustard oil, a traditional ingredient in Indian cuisine known for its intense and distinctive flavor. The mustard oil complements the earthiness of the potatoes and adds a unique zing to the overall dish. As the sabzi simmers gently, the potatoes absorb the flavors, resulting in a delectable blend of spices and tender, melt-in-your-mouth goodness.

Whether you're looking to impress your family, entertain guests, or simply treat yourself to a hearty and flavorful meal, this Aloo Sabzi with Khada Masala is perfect. So, let's dive into the recipe and uncover the secrets to creating this mouthwatering Indian vegetable delight that will undoubtedly become a favorite in your home. I learned how to make this from my aunt back in India and I put my spin to it!

Happy Cooking!

Servings: 8-10 servings

Prep Time: 15-20 mins

Cooking Time: 40-45 mins

Total Time: 1 hour

Ingredients: 

• 1.5 lb golden Baby Potatoes 

• 2 tbsp Mustard oil 

• 2 Bay leaves 

• 1 tsp Cumin seeds

• 2-3 dried Red chili 

• 1 tsp Coriander seeds

• 1 Cinnamon stick 

• 2 black Cardamom

• 4-5 pcs whole Peppercorns

• 3-4 Cloves 

• 1 cup Pearl onions or 1 medium red onion cut 

• 1.5 inch julienned Ginger

• 8-10 Garlic cloves

• 1/2 tbsp Red chili powder

• 1/2 tbsp Coriander powder

• 1 tsp Salt as per taste

• 1/4 tsp Amchur powder

• 1/2 tsp Sugar 

Directions: 

1. Wash the baby potatoes well. I like to soak them in cold water for 4-5 mins and let them drain them air dry.

2. Using a fork poke holes in the potatoes, all over.

3. Put a pan on medium heat. Add mustard oil and let it heat up.

4. Once warm, add the potatoes and toss them in the oil, cooking for 2-3 mins.

5. Add the whole spices- cumin seeds, coriander seeds, bay leaves, dried red chili, cloves, cardamom, peppercorns, and cinnamon stick and mix well. Cook and saute well for 4-5 mins.

6. Add ginger, garlic, and onions and saute for 5-6 mins,

7. Reduce the heat to low-medium heat and cover the pan with a lid. Give it a toss in-between so it doesn’t stick. Let it cook covered till the potatoes are soft and fork-tender. It takes about 15-20 mins.

8. Add red chili powder, coriander powder, and salt and toss it well. Mix for 4-5 mins.

9. Once the potatoes and spices are all well cooked, add amchur powder and sugar. Cook for 2-3 mins.

10. Serve hot with any roti/paratha you like!

Notes/Tips:

• Make sure you poke holes well so the flavor soaks well.

• Covering with a lid is important as it helps the potatoes cook well.

• Amchur should be added only when the potatoes are cooked.

• Pearl onions are better than chopped onions for this recipe.

• This is best had fresh!