If there’s one comfort food that I personally like to make for breakfast is the typical ‘tari wali aalu ki sabzi’ – simply put, a light potato curry with mild Indian spices that go perfectly well with puris, rotis and paranthas on a weekend breakfast or brunch.
This is somewhat close to those aalu sabzis you pine for when you travel long distance by train through India.
I remember as kids we would eagerly look forward to a particular station in the wee hours of the morning for their freshly cooked potato curry and puris served in a dried leaf bowl.
Even though it used to be piping hot, we would lap it up in no time. 😀
Well, I could have tried to recreate the same magic, provided I get the new potatoes of the season that can be cooked with their skin on as that adds that extra flavour to the curry.
But nevertheless, here’s my version of the light potato curry that’s easy to make and light on your tummy.
In fact, this recipe comes handy for those long weekends where you’ve not planned anywhere to go or wake up with a hangover from a party the previous night. I can assure you, this breakfast is simple and easy to make and very soothing; try it today and you’ll be happy to have tried.
- Potatoes – about 250gms medium size, cut into small cubes dipped in water
- Tomato – 1 large, coarsely chopped
- Cumin seeds – 1 – 2 tsp
- Asafoetida – a pinch
- Salt to taste
- Sugar – 1 tsp
- Bay leaf – 1 – 2 nos
- Mustard oil/ refined cooking oil – 1 – 2 tbsp
- Ghee – 1 – 2 tsp (optional)
- Turmeric powder – 1/2 tsp
- Coriander powder – 2 tsp
- Red chilli powder – 1/2 tsp
- Water – 1 – 2 cups – depending on how watery the gravy you want
- Chopped coriander leaves – for garnishing
- Green chillies – 3 – 4 nos
- Heat a pressure cooker and add the cooking oil. Once hot, add the cumin seeds, bay leaf and the Asafoetida.
- Let it crackle and add the cubed potatoes and mix well.
- Allow it to fry a little then add the spices – turmeric, chilli powder, coriander powder, sugar and salt.
- Mix well for a few minutes and then add the chopped tomato and stir.
- Once you find that all the potato cubes are well coated with the spices, add a cup of water. If you need more, you could pour some more if you like.
- Bring it to a boil, check for salt and then cover with the lid.
- Allow one whistle on high flame and a couple of whistles on low before you switch off the burner while the potatoes cook & soften in the steam.
- Once the steam has escaped completely, transfer the potato curry in a large bowl, garnish with chopped coriander leaves and whole green chillies.
- Serve immediately with puris, roti or parathas.
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