Khatti Meethi Aloo Sabzi | Potato Curry Recipe | Gujarati bateta ni bhaji | Alu sabzi | Bateta nu shaam with step by step instructions

This Vegan, gluten free Khatti Meethi Aloo Sabzi | Potato Curry is a Gujarati style quick and simple curry that is cooked without onion & garlic, is bursting with simple flavours.

The best combination is to have this is with Poori/puri or Thepla, Shreekhand, Onion fritters/Pyaz ke pakode and some salad on the side.

There are many varieties of Launji to make in summers. However, I make Khatti meethi aam ki launji and Khatta meetha kaddu.

Ingredients used to make Khatti Meethi Aloo Sabzi | Potato Curry Recipe

The ingredients are simple, yet each one contributes to the flavour of this dish. The list is as follows –

Potatoes – Use boiled potatoes, do not cut them, after peeling lightly crush them with your hands.

Green chilies and ginger – Minced green chilies and ginger add zing to the curry.

Oil – For tempering the sabzi use any refined oil but not mustard oil. If not vegan, you can use ghee also instead of oil.

Tempering – Asafoetida, cumin seeds, mustard seeds and curry leaves.

Lemon juice – To balance the sweet and sour flavour.

Brown Sugar – You can use jaggery or normal sugar, but in that case the colour of the final dish will change.

Seasoning: Season the curry with basic spices like turmeric powder, red chilly powder and salt.

Garnish – Handful of coriander leaves

More Reasons to love this Indian Potato Curry

1. easy to cook

2. requires minimal pantry ingredients

3. vegan, vegetarian, gluten-free and nut free

4. wholesome, fulfilling, and delicious

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Khatti Meethi Aloo Sabzi | Potato Curry

This Vegan Khatti Meethi Aloo Sabzi | Potato Curry is a Gujarati style quick and simple, no onion, no garlic recipe that is bursting with flavours.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main Course

Cuisine: Indian, Gujarati

Keyword: aloo ki khatti meethi sabzi, bateta nu shaak, indian potato curry

Servings: 3

Author: Lata Lala

Ingredients

• 4 Potatoes boiled
• 1 tbsp Oil
• 1 tsp Ginger chilies minced
• 6 Curry leaves
• 1 tsp Mustard seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilly Powder
• 2 tsp Brown Sugar
• 1/2 Lemon juiced
• Salt to taste
• 1 tbsp Fresh coriander leaves chopped

Instructions

• Firstly, boil the potatoes, cool them, peel and mash with your hands roughly. Meanwhile heat 1+1/2 cups of water in a separate pan.
• Next, add oil to a Kadhai, heat it at medium flame. Add mustard seeds, once it sizzles add cumin. Saute them for just few seconds.
• Next, add curry leaves, minced ginger and chilies. Saute for a while, add asafoetida.
• After that add turmeric powder, red chilli powder and salt. Stir continuously and add hot water to it.
• Now add mashed potatoes and sugar, let it come to a rolling boil. Now simmer the curry and cook it for 2-3 minutes more.
• Lastly, add lemon juice and mix with light hands. The gravy would start to thicken after a while.
• Switch off the flame. Taste the curry and adjust the salt and sugar accordingly. The curry should be spicy, tangy and sweet.
• Garnish with coriander leaves and serve hot.

Step by step instructions and pictorial presentation to make Khatti Meethi Aloo Sabzi | Potato Curry Recipe

Firstly, boil the potatoes, cool them, peel and mash with your hands roughly. Meanwhile heat 1+1/2 cups of water in a separate pan.

Next, add oil to a Kadhai, heat it at medium flame. Add mustard seeds, once it sizzles add cumin. Saute them for just few seconds.

Next, add curry leaves, minced ginger and chilies. Saute for a while, add asafoetida.

After that add turmeric powder, red chilli powder and salt. Stir continuously and add hot water to it.

Now add mashed potatoes and sugar, let it come to a rolling boil. Now simmer the curry and cook it for 2-3 minutes more.

Lastly, add lemon juice and mix with light hands. The gravy would start to thicken after a while.

Switch off the flame. Taste the curry and adjust the salt and sugar accordingly. The curry should be spicy, tangy and sweet.

Garnish with coriander leaves and serve hot.