Скачать или смотреть Halwai style aloo sabji | No Onion, No Garlic | हलवाई स्टाइल आलू की सब्ज़ी

Street Style Aloo Sabji (sabzi) Recipe | Halwai Special! | Perfect with Puris or Parathas!
हलवाई स्टाइल आलू की सब्ज़ी

Make this Halwai Style Aloo Sabji at home — just like the ones served with puris at Indian sweet shops!
This is a dish that’s best enjoyed at room temperature, just like the way sweet shop halwais serve it.

This no onion, no garlic recipe is simple yet packed with flavor. Perfect for breakfast, festivals, or when you’re craving something nostalgic and comforting.

💡 Tips included for perfect texture and flavor.

🔔 Don't forget to like, share & subscribe for more traditional Indian recipes!

📌 Serve with hot puris or parathas for a delicious meal.

#HalwaiStyleAlooSabji #PuriBhaji #IndianBreakfast #NoOnionNoGarlic #AlooSabji
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Mixture to pound using mortar and pestle:
INGREDIENTS:
Ginger - 2 inch
Green Chilli - 1
Salt - little
METHOD:
1. Pound the above using a mortar snd pestle.
2. Transfer to a separate bowl.

Preparing halwai style aloo sabji:
INGREDIENTS:
Mustard oil - ⅛ cup
Cumin seeds / Jeera - 1 tsp
Fennel seeds - ½ tsp
Asafoetida - ¼ tsp
Ginger green chilli crushed mixture - made earlier
Turmeric powder - ½ tsp
Kashmiri Red Chilli powder - ½ tsp
Coriander powder - 2 tsp
Tomatoes (roughly chopped) - 2 (medium size)
Salt - to taste
Potatoes (roughly chopped) - 4
Sugar - ½ tsp
Coriander leaves - a handful
Clarified butter / Ghee - ½ tsp
Water - as required

METHOD:
1. Heat ⅛ cup mustard oil in a pressure cooker on medium flame.
2. Add 1 tsp and ½ tsp of Cumin seeds / Jeera and Fennel seeds respectively.
3. Let this crackle.
4. Now add ¼ tsp of asafoetida.
5. And add Ginger green chilli crushed mixture.
6. To this add ½ tsp of Turmeric powder, ½ tsp of Kashmiri Red Chilli powder and 2 tsp of Coriander powder.
7. To this now add 2 medium size roughly chopped tomatoes.
8. Add salt to taste.
9. Allow the tomatoes to soften, but avoid overcooking as it can make the dish too sour.
10. Add 4 roughly chopped potatoes.
11. Mix all the ingredients well.
12. Add ½ tsp of sugar. Adjust the taste
13. The tomatoes are just soft - not over cooked.
14. Pour enough water to just cover the potato and tomato mixture.
15. Cover the pressure cooker with the lid and cook until you hear 3 whistles.
16. Let the pressure release naturally, then open the cooker.
17. Use the back of a ladle to mash the potatoes, which will help thicken the gravy.
18. Let this boil for another 2 minutes.
19. Use the back of a ladle to mash the potatoes, which will help thicken the gravy.
20. Add a handful of coriander leaves and ½ tsp of clarified butter / ghee.
21. If you prefer a thinner gravy, add more water to reduce its thickness.
22. Halwai style aloo sabji is ready 🤤😋
23. Serve this dish at room temperature alongside hot puris or parathas - it tastes better when it’s not too hot ☺️.
23. Enjoy ☺️

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