How to make aloo ki sabzi ( with Step by step photo )  

Wash, peel, and cut the potatoes into bite-sized pieces. Soak them in water to prevent browning.

Heat oil in a pan over medium heat.Add cumin seeds and let them sizzle. Then add a few curry leaves  for flavour.

Drain the soaked potato pieces and carefully add them to the pan. Be cautious as the moisture might cause oil to splatter.

Now add salt, ¼  tsp Turmeric powder, ½ tsp red chilli powder, ½ tsp cumin powder, ½ tsp crushed red chilli and ½  tsp pav bhaji masala ( optional) . 

Stir well to coat the potatoes with oil and spices.

Cover the pan with a lid and let the potatoes cook on medium-low heat. Stir occasionally to prevent sticking.

Cook until the potatoes are tender and golden brown on the edges. This might take around 12-15  minutes.

Once the potatoes are cooked, sprinkle some garam masala. Gently toss the potatoes to evenly coat them with the spice.

Check salt and some if needed and mix well.

Let the potatoes cook for a few more minutes, allowing the spices to infuse into the dish.

Turn off the heat and garnish with freshly chopped coriander leaves and chopped green chilli ( less spicy ).

Your tomato and onion-free aloo fry sabji is ready to be enjoyed!

Serve it hot as a side dish with roti, paratha, or rice