Recipe by: Meesha Mausoof

Serves: 6

Source: Family Recipe



  • 6-7 large sized potatoes
  • 1 tsp crushed red pepper
  • 6 whole dry red chillies
  • 2 tsp salt
  • 2 tsp turmeric powder
  • ½ tsp nigella sativa/Kalonji
  • 1 tsp black mustard seeds/Rai seeds 2 tsp fennel seeds/Saunf
  • 1 tomato, chopped finely
  • 3 green chillies, slit sideways
  • 2 tbsp fresh coriander, chopped
  • 1 tbsp fresh mint leaves, chopped


  • Cut potatoes in small cubes about an inch long. Add potatoes, chopped tomatoes and all spices in a deep pot with 4-5 glasses of water (or just enough water to cover the potatoes) and bring to boil.
  • Turn heat down to a simmer and cover with a lid.
  • When potatoes are soft, mash some of the potatoes using a wooden spatula pressed against the side of the pot, leaving some pieces whole. The mashed potatoes will help to thicken the dish.
  • Taste and season with more salt if necessary. Add green chillies , coriander and mint, stir well and serve hot.

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