Aloo Tandolja Sabzi | Potato Amaranth Sabzi | Tandulja Bhaji Recipe | Gujarati Vegetable Recipe
Aloo tandolja sabzi is a simple home-style dish made with fresh tandolja leaves and potatoes cooked with everyday spices. The potatoes add a soft texture while the leafy greens blend well with mild seasonings for a balanced flavour. Cooking the potatoes until just tender and adding the leaves at the right time helps retain their texture and colour. This comforting sabzi pairs well with roti, dal, or steamed rice, making it suitable for everyday meals.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
2
INGREDIENTS
- 2 cup chopped taandalja bhaji
- 1 Cup chopped boiled potato
- 3 tbsp chopped onions
- 3 tbsp chopped tomato
- 1 tbsp oil
- Pinch of hing
- ½ tsp jeera
- ½ tsp mustard seeds
- ½ tsp garlic paste
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp garam masala
- Salt to taste
METHOD
- In a pan heat oil and sauté hing, cumin seeds, mustard seeds.
- Mix in garlic paste, onions, tomatoes and salt.
- Add in tandalja bhaji and cook for 2 minutes.
- Add in red chilli powder, turmeric powder, coriander powder, garam masala and mix well.
- Toss in boiled potatoes, cook for another 2 minutes.
- Serve hot.
Chef's Note from Renu Dalal:
Wash the tandolja leaves thoroughly and drain well before cooking to avoid excess moisture.
