Potato-Sweet Potato Curry Recipe: How To Make Aloo Shakarkand Sabzi

Aloo aur shakarkand ki sabzi is a North Indian curry eaten during the fast with the desired accomplishments as a part of the meals. Generally, aloo or potato is eaten during the fast to keep the carbohydrates and fat level in control. Shakarkand or sweet potato is a great source of vital nutrients that increase the metabolism and keep the blood sugar levels in the body balanced.

Aloo and shakarkand ki sabzi is a fast and easy recipe that can be made within a few minutes.

ALOO AUR SHAKARKAND KI SABZI VIDEO RECIPE

ALOO AUR SHAKARKAND KI SABZI RECIPE | HOW TO MAKE ALOO AUR SHAKARKAND KI SABZI | ALOO SABZI FOR FAST | ALOO AUR SHAKARKAND KI SABZI RECIPE

aloo aur shakarkand ki sabzi recipe | how to make aloo aur shakarkand ki sabzi | aloo sabzi for fast | aloo aur shakarkand ki sabzi recipe

Prep Time

10 Mins

Cook Time

10M

Total Time

20 Mins

Recipe By: Meena Bhandari

Recipe Type: Curry

Serves: 2

Ingredients

• Potatoes (medium-sized dices) - 2

  Sweet potatoes (medium-sized dices) - 2

  Red chilli powder - 1 tsp

  Rock salt as per taste - 2 tsp

  Dhaniya powder - 1 tsp

  Jaggery powder - 2 tsp

  Jeera powder - 1 tsp

  Turmeric powder - 1 tsp

  Jeera seeds - 1 tsp

  Cooking oil - 2 tbsp

  Coriander leaves - ½ cup

  Green chillies - 1 tsp

  Lemon juice - 1 tbsp

  Water - 1 cup

How to Prepare

• 1. Peel the potatoes and sweet potatoes and cut them into medium-sized dices and soak them in water for sometime

• 2. In a pressure cooker, add the cooking oil and heat it

• 3. Add jeera seeds to the oil and roast them until they turn brown and start spluttering

• 4. Add the potatoes and sweet potatoes and fry them

• 5. Add rock salt, haldi powder, dhaniya powder, jaggery powder, water and mix them well

• 6. Add green chillies and put on the lid of the pressure cooker

• 7. After two whistles of the cooker, open the lid and add lemon juice, jeera powder and coriander leaves as required

• 8. Transfer it into a serving bowl and garnish with coriander leaves

• 9. Serve hot with your choice of accomplishment.

Instructions

• Sweet potatoes turn black as soon as they are peeled, so prepare it immediately after peeling or keep them soaked in water till you prepare the sabzi.

Nutritional Information

• Serving Size - (350 gm)
• Calories - 238 Cal
• fat - 8.9g
• Protein - 4.1g
• Carbs - 36.1g
• Fiber - 5.9g

HOW TO PREPARE

1. Peel the potatoes and sweet potatoes and cut them into medium-sized dices and soak them in water for sometime.

2. In a pressure cooker, add the cooking oil and heat it.

3. Add jeera seeds to the oil and roast them until they turn brown and start spluttering.

4. Add the potatoes and sweet potatoes and fry them.

5. Add rock salt, haldi powder, dhaniya powder, jaggery powder, water and mix them well.

6. Add green chillies and put on the lid of the pressure cooker.

7. After two whistles of the cooker, open the lid and add lemon juice, jeera powder and coriander leaves as required.

8. Transfer it into a serving bowl and garnish with coriander leaves.

9. Serve hot with your choice of accomplishment.