6 Tips That Will Make Your Aloo Sabji The Most Delicious Thing On Earth

Aloo Sabji is a delicious and popular vegetable dish in India.

However, you might often find yourself eating bland Aloo Sabji that lacks any taste.

If this happens to you, don’t worry!

In this article, we’ll show you how to fix bland Aloo Sabji by different methods so that you will never end up with tasteless Aloo Sabji again.

What is Aloo Sabji?

Aloo Sabji, or Aloo Sabzi, is an Indian dish made of potatoes and onions cooked with several spices and herbs, giving it an amazing flavor.

It’s a popular dish in Indian cuisine and is usually served with naan or roti.

Aloo Sabji can be served as a side dish and as a main dish if you add other ingredients to make it more savory.

It can even be served as an appetizer or snack.

Aloo Sabji can be made using different vegetables, spices, and herbs depending on the region where it’s prepared.

Common mistakes when making Aloo Sabji

The vegetarian mainstay Aloo Sabji, a popular Indian dish of potatoes and vegetables, can be made in many different ways.

However, there are some common mistakes people make when they try to prepare this dish.

• Not roasting the vegetables before cooking them: Roasting is an important step that adds flavor and texture to most Indian dishes.

If you don’t roast your vegetables before adding them to your Aloo Sabji recipe, they will be bland and not have enough flavor!

• Too thick or too thin: Ensure you’re using enough oil and water, so your aloo Sabji doesn’t end up too thick or too thin.

You want the consistency of this dish similar to curry, a little thinner than mashed potatoes but not so much that it’s soupy or watery, and not like soup.

• Overseasoned or underseasoned: Last but not least, the dish’s flavor mainly relies on the seasonings you use in the recipe.

Too much can make it very intense and mask all the natural flavors of potatoes and onions, and nobody wants a tasteless dish too.

Why is my Aloo Sabji tasteless?

As already mentioned, being tasteless is one of the common issues that happened when making Aloo Sabji.

So what are the causes?

• You have used too much water: This is one of the most common mistakes people make when making Aloo Sabji.

If you have used too much water, your dish will have more water content than anything else.

This will make it tasteless as well as very wet and soupy.

• You haven’t roasted the vegetables first: Roasting is crucial when making Aloo Sabji.

This process will help enhance the flavor of potatoes and onions and make them crispy and crunchy on the outside.

• Your Aloo Sabji is underseasoned: You have used fewer spices than required.

Spices are actually responsible for bringing out the flavors from all ingredients present in a dish like Aloo Sabji.

If they are not enough, then obviously there will be no taste!

How to fix bland Aloo Sabji?

Now you know why your Aloo Sabji tastes so bland, so how to fix it once you are done cooking? Do you have to make a new batch from scratch?

Reduce it

If you are cooking a mild curry, you may want to reduce it, which will help concentrate and develop the flavor.

Reduce your curry until you get a thicker consistency.

If you accidentally reduce it too much, add water and continue cooking.

Keep the heat low, so the dish is simmered without being burnt.

Add salt

The simple solution is to add a little salt to your Aloo Sabji.

Although salt is a cheap, very basic, and common seasoning in any kitchen, it can make any dish more flavorful and delicious,

If you think your Aloo Sabji needs salt, add just a small pinch to try it out first.

If you need more than that, keep adding until the flavor tastes right to you, but please go with it a little by little every time you add it to the pot.

Add spices and herbs

There are many spices and herbs used in Indian cooking.

Indian dishes are known for being spicy and packed with tons of flavors, so it is easy to find some spices and herbs in your kitchen to save the bland Aloo Sabji.

Below are some of the popular spices that you can add to your Aloo Sabji to give it some oomph:

• Garam masala – made up of black pepper, cinnamon, cloves, mace, and cardamom; this spice mix will help sweeten the dish while adding complexity to its flavor profile.
• Coriander powder is used in every recipe that requires ground coriander seeds because it adds a lovely citrusy note with other ingredients like ginger paste or turmeric paste!
• Red chili powder – made from dried red chilies, which are crushed into a fine powder; red chili powder will add heat without adding much color since all its components have been removed from fresh chilies before being sun-dried.
• Turmeric powder is used in various Indian dishes and is made by grinding the root of the turmeric plant into a fine, bright yellow powder.

It has an earthy, slightly bitter taste reminiscent of fresh ginger root and adds color and flavor to any dish it’s added to.

Add more curry base

If your Aloo Sabji is not enough for you, add a bit of extra curry base, making the dish tastier and nicer to eat.

You can use a good-quality store-bought curry base or make your own at home using fresh ingredients.

This method should only be applied when you already have a curry base on hand because making one from the beginning is a waste of time.

Add a sweetener

If your potato Sabzi is too plain and boring, not because it lacks salt, you can try adding a sweetener.

Some common sweeteners are sugar, jaggery (cane sugar), or honey, and adding any of these will instantly make the dish sweet and more delicious for most people.

If you like spicy food and have a bit more tolerance for heat than others in your group, then go ahead and sprinkle some pepper over the top!

That should give it enough flavor boost so that everyone enjoys their meal!

Add an acid

A slight kick of acidic flavor can also add extra flavor to your Aloo Sabji.

You can opt for lemon, lime juice, or vinegar to make your Aloo Sabji more flavorful.

Citrus juice will give your dish brightness and a little acidity that balances the potatoes.

Vinegar is an effective way to add acid to any dish, but it can be overpowering if used in excess or without proper preparation.

Conclusion

I know it can be frustrating to make a recipe and find out that it’s not as good as it could be.

But don’t give up! Try some of these tips, and see if they help you create better-tasting Aloo Sabji.