How to cook - Seam Aloo Sabzi


Item Quantity Processing
Seam 250g cut 2in pieces and rinse
Potato 1-2 medium sized cut into cubes and rinse
Tomato 1 medium sized
Garlic 1 large/ 2 small clove crushed
Cumin 1 tsp
Hing 1/4 tsp
Turmeric (haldi) 1/2 tsp
Chilli powder 1/4 tsp
Coriander powder 1 tsp
Oil (sarson) 1-2 serving spoon
Amchur Powder 1tsp
Sarson 1 1/2 tsp


  1. Cut the tomato into quarters and put it in the microwave for 4-5 min.

  2. Add oil to a pan/kadhai (rounder, deep bottomed pan preferred) and wait till it’s hot. Then add the cumin and let it splatter. Add hing and immediately add in the potatoes. [all this is done while the pan is on high heat. Be careful of oil splatter. DO NOT put the aloo into cold oil. It will not cook and instead just harden and drink the oil.]

  3. Let the potatoes cook on medium high heat, till browned. Then add in the seam and stir it till covered in oil evenly. Cook till the seam starts getting seared or sticking to the bottom of the pan. Then turn the flame to low. And let it cook for 5 more min. [once again, the aim is to semi cook the potato. Depending on the type of potato you have cooking times may differ].

  4. While the sabzi is on low flame, on the side crush the garlic, add haldi, mirchi, salt and dhaniya to a bowl and add some water to make a masala mix. Add this mix to the sabzi and stir. Let it keep cooking on low flame.

  5. Take the tomatoes out of the microwave, remove the skin and crush the pulp. Once all the water from the masala mix has nearly dried, and the raw smell of garlic has gone from the sabzi, add the mashed tomatoes to the pan. Stir it to mix and then cover the pan. Let it cook covered for about 10 min. Uncover intermittently to stir and make sure nothing has burned or stuck to the bottom of the pan.

  6. After about 10 min the tomatoes should be cooked through. Uncover the pan and cook on low flame uncovered for another 2-3 min. At this point check if the potatoes are cooked by breaking with your spatula. They should be almost fully cooked at this stage.

  7. Turn the flame high now and stir rapidly till the tomato/masala water starts to fully dry out/crisp up. Then add enough water that all the vegetable are half submerged. Let this cook on high flame.

  8. Once the water has almost completely reduced, check if the potatoes and seam are cooked soft. If not yet cooked can add more water and repeat till everything is cooked.

OPTIONAL 9. Then turn off heat. Taste your masala, and if more sourness is needed add and mix in amchur as required at this point.