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A simple, rustic North Indian stir-fry where tender potatoes and sweet onions are cooked in a blend of everyday spices. It's a comforting, quick meal that comes together in under 30 minutes, perfect for a weeknight dinner with hot rotis.
For 4 servings
Sauté Onions
Prepare the Masala Base
Add Spices and Potatoes
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A simple, rustic North Indian stir-fry where tender potatoes and sweet onions are cooked in a blend of everyday spices. It's a comforting, quick meal that comes together in under 30 minutes, perfect for a weeknight dinner with hot rotis.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 258.33 calories per serving with 4.9g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Sabzi
Finish and Garnish
Add 1/2 cup of fresh or frozen green peas (matar) along with the potatoes for an Aloo Pyaaz Matar Sabzi.
Add a pinch of asafoetida (hing) with the cumin seeds and finish the dish with a teaspoon of ghee for a richer flavor.
Squeeze the juice of half a lemon over the sabzi just before serving for a fresh, tangy kick.
Add 1/2 cup of thinly sliced bell peppers (capsicum) along with the onions to add color and a slight crunch.
Potatoes are rich in complex carbohydrates, which provide sustained energy to the body, making this a fulfilling meal.
Onions are a great source of quercetin, and tomatoes provide lycopene. Both are powerful antioxidants that help combat free radicals in the body.
Spices like cumin and coriander are traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Turmeric, a key spice in this dish, contains curcumin, a compound renowned for its potent anti-inflammatory and antioxidant effects.
A typical serving of Aloo Pyaaz Sabzi (around 245g) contains approximately 200-250 calories, primarily from the potatoes (carbohydrates) and oil (fats).
Yes, it can be a healthy part of a balanced meal. Potatoes provide energy and potassium, while onions offer antioxidants. The spices used have various health benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely. If you omit tomatoes, increase the amount of amchur powder to 1-1.5 teaspoons or add a tablespoon of beaten curd (yogurt) after sautéing the spices to provide moisture and tanginess.
This usually happens if you use starchy potatoes (like Russet), overcook them, or add too much water. Use waxy potatoes and cook on low heat, adding water only if absolutely necessary.
This semi-dry sabzi pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It also goes well as a side dish with dal and steamed rice.