AMAZING POTATO SABJI | Alu curry with NO onions, NO tomatoes or ginger and garlic | Food with Chetna

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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!

Опубликовано:

6 окт 2024

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Комментарии : 34

@astrosoeren2 2 года назад

I will certainly be making this potato sabji, thanks for sharing the recipe. Could you kindly let me know the list of dishes served together at the end? They all looked delicious in their own way.

@mickmiller4959 2 года назад

Yes I wondered that too…..it would be great if you could do a video of how to prepare a small thali

@marycharlebois6627 2 года назад

Hey Chetna… perfect timing with this recipe!! I live in northern 🇨🇦, and we have a root cellar with many home grown potatoes (and also beets) that need to be used up before the weather gets too warm. I’ll be making this potato sabji on the weekend. Thanks 🌎💦Ⓜ️ary🌸 PS - I love spices, and I love your videos. I also love that you suggest substitutions for items that I may not have on hand in my kitchen.

@madeline3868 2 года назад

I can’t wait to try this! Mother has IBS and can no longer eat curries with a lot of onion, garlic or ginger

@sparkasaurusdonna 2 года назад

I am bookmarking this video so I can find it later. I'm so going to make this. My husband is allergic to tomatoes so he can't eat a lot of curries. But this one, Yes!

@anneramirez9577 2 года назад

Chetna, thank you SO MUCH for making this for us! I have only recently become overly sensitive to onions and garlic, and this will be a new go-to recipe for me. Thanks again!

@shantanusingh3641 2 года назад

You may want to look for Jain food recipes on RU-vid. A sizable portion of this community doesn't eat onion and garlic, and yet they make delicious Indian food.

@jlife9092 2 года назад

@@shantanusingh3641 What an excellent tip! Thank you :-)

@lyt48 2 года назад

@@shantanusingh3641 So do Marwadis!! Yum yum food without onion, garlic or ginger!!

@davidberry5536 Год назад

Looks delicious.Thanks.

@richardwallace6313 2 года назад

For anyone wondering, the conversion from amchur powder to lemon juice is about one to one (in other words, 1 tsp to 1 tsp) but with two adjustments: first, add the lemon juice at the very end, not when the amchur powder is added. second, taste after adding the lemon juice and add a few drops more if needed but be careful not to add too much (cannot take it out once it is in). Also, if you do not have fresh kari leaves, I see no reason why you could not use some from the freezer. Indeed, we almost never use them fast enough to use them up while fresh and nearly always end up freezing the rest. Fresh is better, of course, but I have yet to find a situation for which kari leaves from the freezer are not a good substitute for fresh (and certainly better than none at all).

@DrBrunoRecipes 2 года назад

Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

@marionbyrne9765 Год назад

Yuuuum!, ✌️❤️

@petehuda7457 2 года назад

3.25 ground cumin? What did you use?

@SexyShabnamX Год назад

Used kuhti powder, clean a fresh khuti make sure its very clean then cut it off and dry it in the sun once dry, grind the khuti into a powder and put it in

@MastersApprentices 2 года назад

Could you not boil the potatoes from raw in the spices and water? Then the starch released would thicken the sauce and the potatoes would take on more flavour?

@lorassorkin 2 года назад

Wondering the same thing.

@lindarowe787 2 года назад

Great question! I would also be inclined to save and use the potato water in the dish. I'd definitely want to fry the spices in the oil to toast them and enrich their flavors.

@rayradiance666 2 года назад

Sometimes the potatoes don’t cook very well in the spices and gravy dries out too much, it’s easier to just fully cook them by boiling then introducing them with the spices.

@SexyShabnamX Год назад

@@rayradiance666 then simply add more spices and more water. Common sense.

@Theaterverslaafde 2 года назад

Whole cumin and ground cumin? Not coriander? Oké...

@SexyShabnamX Год назад

Linda the khuti things she knows everything

@lyt48 2 года назад

That’s not when cumin & mustard seeds are added. Neither are they cooked that way. They’re added when the oil has heated a bit so that they crackle immediately upon adding . Heat needs to be reduced to minimum just before adding them. And, they shouldn’t be smoking at any point while only these spices are in pan. That’s overcooking /burning them. Spoils their taste & nutritional properties. Not the healthy way to do tadka.

@Beloved970 2 года назад

Seconded.

@Beloved970 2 года назад

Also, the mustard seeds never really crackled in this tadka. They absolutely have to if you want the flavour to come through.

@OSheaDean 2 года назад

But why? Is there a south Asian thing, like Kosher rules, that says no tomato, garlic, onions?

@anneramirez9577 2 года назад

It’s usually a medical thing for some of us. Post-COVID smell/taste problem in my case. But I’ve heard there is a Korean Buddhist thing about how onions, garlic, etc., will unbalance the system, so they don’t eat them.

@jyotikumar6407 2 года назад

I haven't seen it mentioned here so I thought I would - in addition to medical reasons, personal taste, variations etc. there is a Indian festival called Navratri. It's taking place right now and during this time, we don't eat garlic, onions, meat, fish etc. We can eat tomatoes so I might add some in my dish but all in all, this is a perfectly timed video.