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Aloo Aam ki Sabji कच्चे आम & आलू की चटपटी मसालेदार सब्जी Mango Potato Curry

Aloo Aam ki Sabji कच्चे आम & आलू की चटपटी मसालेदार सब्जी Mango Potato Curry

Season bhi hai & आम bhi :) This Raw Mango & Potato sabji is truly unique. The tartness of the Kacche Aam and the subtlety of Aloo come together beautifully in this curry.

Prep Time: 10 minutes Cook Time: 20-25 minutes

Total Time 30-35 minutes

Servings: 2-4

Cuisine: Indian

Aloo Aam ki Sabji कच्चे आम & आलू की चटपटी मसालेदार सब्जी Mango Potato Curry Recipe - Ranveer Brar

Ingredients

For Ginger Green Chilli Paste

3 no. Green chillies (less spicy & roughly chopped) हरी मिर्च

2 inch Ginger (peeled & sliced) अदरक

Salt to taste, नमक स्वादअनुसार

For Aloo Aam ki Sabzi

3 heaped tbsp Mustard oil, सरसों का तेल

4-5 no. Fenugreek seeds, मेथी दाना

½ tsp Fennel seeds, सौंफ़

½ tsp Cumin seeds, जीरा

½ tsp Nigella seeds, कलौंजी

½ tsp small Mustard seeds, छोटी राई

Prepared ginger green chilli paste, अदरक हरी मिर्च का पेस्ट

4 large Potatoes (peeled & roughly diced) आलू

Prepared curd mixture, तैयार किया हुआ दही का मिश्रण

3 medium Raw mangoes (peeled & roughly chopped) कच्चे आम

⅓ cup Water, पानी

2 tbsp Jaggery, गुड़

Salt to taste, नमक स्वादअनुसार

1 tbsp Jaggery, गुड़

For Curd Mixture

1 cup Water, पानी

½ cup Curd, beaten, दही

1 tsp Turmeric powder, हल्दी पाउडर

2 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

2 tsp Coriander powder, धनिया पाउडर

A pinch of asafoetida, हींग

For Garnish

3 no. Green chillies (less spicy & cut into diagonally) हरी मिर्च

1 inch Ginger (peeled & Julienned) अदरक

Coriander sprig, धनिया पत्ता

Process

For Ginger Green Chilli Paste

In a mortar pestle, add green chillies, ginger, salt to taste and grind it into coarse paste.
Keep it aside for further use.

For Aloo Aam ki Sabzi

In a handi, add mustard oil, once it’s smoky hot, add fenugreek seeds, fennel seeds, cumin seeds, nigella seeds, small mustard seeds, prepared ginger green chilli paste and saute it for a minute.
Add potatoes, give it a good mix and cover it with a lid and cook it for 7-8 minutes on medium flames.
Add prepared curd mixture and cook it for a while until oil is separated from the masala.
Add raw mangoes, water, jaggery and simmer it for another 5-6 minutes.
Finish it with salt to taste, jaggery and mix it well.
Transfer it to a serving dish, garnish it with green chillies, ginger and coriander sprig.
Serve hot with roti.

For Curd Mixture

In a bowl, add water, curd, turmeric powder, degi red chili powder, coriander powder, a pinch of asafoetida and give it a good mix.
Keep it aside for further use.