Aloo di Sabji

Aloo di sabji is the best comfort food you could ask for.

It doesn’t matter what the temperature, season, or day looks like, aloo puri is the PERFECT brunch treat, or pick me up comfort food. Aloo di sabji is warm, hearty, and so incredibly flavorful. The puri is fluffy, crisp, and chewy. The veggies are fresh, and the raita (not pictured above) is soothing and cooling. It is the most quintessential and authentic Punjabi dish.

This recipe is tried and true, and you may say, who starts a cooking site just to say, “Hello, my food is shit.” But I mean it is tried and true in the sense that this is the same recipe that my family has made for 3 generations. Being Punjabi, I take wild offense to “authentic Punjabi” anything that then turns out to be a pile of poo. We do not use curry leaves in Punjab, we import coconut milk, so it’s not a go to, and we have no clue what the hell to do with anything Bengali. So similarly, don’t fall prey to basic bitches and their PSL obsessions. I almost feel the need to insert a be Punjab buy Punjab sticker. Instead I’ll say authentic Punjabi recipes are hearty, satiating, and meaty by the very nature of the base masala. Perfect for brunch, lunch, or a cozy comfort food.

A couple more authentic Punjabi brunchie brunches:

Aloo di Sabji

Course: MainCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

50

minutes

Total time

2

hours 

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 tbsp vegetable oil

• 2 tsp black mustard seeds

• 4 tbsp cumin

• 3 onions, chopped

• 6 tbsp ginger, minced

• 2 green chilies, chopped

• 2 Indian bay leaves

• 2 dried red chilies

• 4 tbsp coriander seed, ground

• 1/2 tsp turmeric

• 6 tomatoes, chopped

• 7 potatoes, chopped into 1 (ish) inch pieces

• 7 cups water

• Salt, to taste

Equipment/Specialty Items

• Black Mustard SeedsBlack Mustard Seeds
• Cumin SeedsCumin Seeds
• Indian Bay LeafIndian Bay Leaf
• Coriander SeedsCoriander Seeds

Directions

• In a large pot, heat vegetable oil over medium heat.
• Add and saute black mustard seeds till lightly popping and fragrant. Approximately 1-2 minutes.
• Add and saute cumin till golden brown and fragrant. Approximately 2-3 minutes.
• Add and saute onions till golden brown. Approximately 10 minutes.
• Add and saute ginger till fragrant. Approximately 2 minutes.
• Add and saute green chilies till fragrant. Approximately 1 minute.
• Add in an saute bay leaf, dried red chilies, coriander seeds, and turmeric for 2 minutes.
• Add tomatoes and saute till they break down and create a homogeneous mixture with the other ingredients. Make sure to stir consistently to avoid sticking. Approximately 10-15 minutes.
• Add in potatoes and saute for 3 minutes.
• Add in 1/2 of your water, bring the dish to a boil and continue to cook for 15 minutes.
• Salt to taste, add in remaining water, and cook covered till your gravy thickens to the desired level. Approximately 60 minutes. Stir occasionally.
• Remove from heat. Garnish with cilantro and serve immediately.

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