Crispy Aloo Sabzi /Batatyachya Kachrya
(Crisped potato slices tempered with Indian spices)
Can potatoes tempered with just two spices taste good? Yes! This sabzi is proof of that! This potato sabzi tastes delicious, requires minimum ingredients, and gets made quickly! It is the ultimate comfort food for any meal. It’s quick to prepare and can be served with roti or dal-rice for a satisfying meal. It’s gluten-free, vegan, and can be made without onion or garlic for those who prefer onion-free recipes.
This is a Maharashtrian recipe. In the Marathi language it’s called ‘BATATYACHYA KACHRYA’ (बटाट्याच्या काचऱ्या). Although it’s easy to make it can go wrong! So today, I am sharing a foolproof method of making this sabzi. Kindly read all the instructions and notes carefully. Give this recipe a try. Let me know how you like it in the comments section below!
RECIPE VIDEO
Ingredients
5-6 medium-sized potatoes (मध्यम आकर के आलू / मध्यम आकाराचे बटाटे)
3 tbsp groundnut oil (मूंगफली का तेल / शेंदण्याचे तेल)
1 tsp mustard seeds (राई /मोहरी)
1 tsp cumin seeds (राई /मोहरी)
2 tsp turmeric powder (हल्दी पाउडर / हळद)
1 tbsp red chilli powder(लाल मिर्च पाउडर / लाल तिखट)
salt as per taste (नमक / मीठ)
2 tbsp coriander leaves chopped (धनिये के पत्ते / कोथिंबीर )
1 tbsp lemon juice (नींबू का रास / लिंबाचा रस)
Method
Wash the potatoes under water to remove all dirt.
Start peeling them. After peeling the potatoes, store them under water. This prevents them from turning black.
Cut the potatoes into thin slices as shown in the recipe video.
Wash the potato slices once or twice with water. This step helps to remove excess starch from the potatoes and prevents the slices from sticking to each other.
Drain the water and pat dry the slices using a kitchen cloth or kitchen paper towel.
In a kadhai/pan, heat oil. Once the oil gets hot add mustard seeds and let them crackle. Then add the cumin seeds.
Transfer the potato slices to the pan and coat them with the oil.
Cover the pan for 4-5 minutes and cook the potatoes on medium heat. DO NOT USE LOW HEAT.
Keep checking the potatoes intermittently to ensure they don’t burn or stick to the bottom.
Cover and cook for another 1-2 minutes.
Uncover the pan and check if the potatoes are cooked. If not, cook them uncovered until they are properly done. Keep stirring the sabzi to make sure you don’t burn the slices.
When the slices turn golden-brown, add turmeric powder, red chilli powder, and salt. Then, coat the potatoes with the masala properly.
Cook the coated slices for 1-2 minutes.
Add lemon juice and garnish the sabzi with fresh coriander leaves.
BATAYACHYA KACHRYA/ALOO SABZI IS READY TO BE SERVED!!
SERVE HOT.
Notes -
I used medium-sized potatoes for this recipe. If you use bigger potatoes, you need to cut the potatoes in half first and then halve them again before slicing them. This will ensure that you get proper-sized slices.
Use a little more oil for this recipe. The oil helps to make the potatoes crispy and prevents them from sticking to one another.
Cook the potatoes on medium heat. If you cook the potatoes on low heat, they will turn very soft, and the sabzi will become soggy.
Make this Sabzi in a big, wide cooking vessel. This will help spread the slices better and prevent them from sticking.
Adjust the amount of red chilli powder according to your preference.
Crispy Potato Sabzi | Dry Aloo Sabzi | आलू सब्ज़ी | बटाट्याच्या काचऱ्या
Ingredients
- 5-6 medium-sized potatoes (मध्यम आकर के आलू / मध्यम आकाराचे बटाटे)
- 3 tbsp groundnut oil (मूंगफली का तेल / शेंदण्याचे तेल)
- 1 tsp mustard seeds (राई /मोहरी)
- 1 tsp cumin seeds (राई /मोहरी)
- 2 tsp turmeric powder (हल्दी पाउडर / हळद)
- 1 tbsp red chilli powder (लाल मिर्च पाउडर / लाल तिखट)
- salt as per taste (नमक / मीठ)
- 2 tbsp coriander leaves chopped (धनिये के पत्ते / कोथिंबीर )
- 1 tbsp lemon juice (नींबू का रास / लिंबाचा रस)
Method
- Wash the potatoes under water to remove all dirt.
- Start peeling them. After peeling potatoes store them under water. This prevents the potatoes from turning black.
- Cut the potatoes into thin slices as shown in the recipe video.
- Wash the potato slices once or twice with water. This step helps to remove excess starch from the potatoes and prevents the slices from sticking to each other.
- Drain the water and pat dry the slices using a kitchen cloth or kitchen paper towel.
- In a kadhai/pan, heat oil. Once the oil gets hot add mustard seeds and let them crackle. Then add the cumin seeds.
- Transfer the potato slices to the pan and coat them with the oil.
- Cover the pan for 4-5 minutes and cook the potatoes on medium heat. DO NOT USE LOW HEAT.
- Keep checking the potatoes intermittently to ensure they don’t burn or stick to the bottom.
- Cover and cook for another 1-2 minutes.
- Uncover the pan and check if the potatoes are cooked. If not then cook them uncovered till they are properly done. keep stirring the sabzi to make sure you don’t burn the slices.
- When the slices turn golden-brown add turmeric powder, red chilli powder and salt. Coat the potatoes with the masala properly.
- Cook the coated slices for 1-2 minutes.
- Add lemon juice and garnish the sabzi with fresh coriander leaves.
Notes
- I used medium-sized potatoes for this recipe. If you use bigger potatoes, you need to cut the potatoes in half first and then halve them again before slicing them. This will ensure that you get proper-sized slices.
- Use a little more oil for this recipe. The oil helps to make the potatoes crispy and prevents them from sticking to one another.
- Cook the potatoes on medium heat. If you cook the potatoes on low heat, they will turn very soft, and the sabzi will become soggy.
- Make this Sabzi in a big, wide cooking vessel. This will help spread the slices better and prevent them from sticking.
- Adjust the amount of red chilli powder according to your preference.
A quick, easy Indian Potato sabzi.
Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.