Name: Aloo Sabzi
Yield: Serves 4–6
Cuisine: Indian
Ingredients: Chopped red onion; Coriander leaves, shredded; 2½ tsp ground coriander; 1½ tsp deggi mirch chilli powder; 500 g potatoes, peeled; 40 ml lime juice; 150 g paneer, cut into 1 cm cubes; 30 g butter; ½ tsp amchur; ½ tsp dried fenugreek leaves, finely crumbled; 20 g coriander leaves, chopped; 1 tsp garam masala; Bedmi puri, optional; Carrot and green chilli pickle; Lime wedges; Full-fat Greek yoghurt; 1 tsp ground turmeric; 1 tsp cumin seeds; ⅓ tsp asafoetida; 15 g fresh root ginger, chopped; 8 g green chillies (2–3), stems removed; 120 g drained tinned chickpeas (½ x 400 g tin); 1½ tsp fine sea salt; 1 tsp Freshly ground black pepper; 50 ml vegetable oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

Aloo (potato) sabzi (vegetable) is a vegetarian curry with plenty of heat, spice and freshness, finished with a tempering dose of butter, paneer and lots of lime juice.

We serve this curry in the traditional way with bedmi puri, and car rot and green chilli pickle, but it is delicious in its own right if you don’t wish to serve the bread alongside. The recipe can easily be made vegan by leaving out the butter, yoghurt and paneer at the end.