Aloo Pyaaz Sabzi
A simple, homestyle potato and onion sabzi with soft potatoes, sweet onions, and everyday spices. It cooks quickly, tastes great with roti or paratha, and fits beautifully into a regular Indian meal.
For 4 servings
- prep
Prep the vegetables.
1.Peel and cube the potato into small even pieces.2.Slice the onion thinly.3.Slit the green chili and finely chop the ginger. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat the oil in a kadai over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- saute · ~5 min
Cook the onion, chili, and ginger.
1.Add the sliced onion and green chili to the kadai.2.Cook for 3 to 4 minutes until the onion turns soft and lightly golden.3.Add the chopped ginger and sauté for 30 seconds.TIPKeep the heat medium so the onion softens evenly without burning. - saute · ~2 min
Add the potatoes and spices.
1.Add the cubed potato and mix well with the onion.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Stir for 1 to 2 minutes so the potatoes are well coated. - simmer · ~12 min
Cover and cook until the potatoes are tender.
Sprinkle in the water, mix once, then cover and cook on low heat for 10 to 12 minutes. Stir once or twice in between so the potatoes cook evenly and do not catch at the bottom.
TIPIf the pan looks dry before the potatoes soften, add 1 tbsp more water and continue cooking. - saute · ~3 min
Dry out the sabzi slightly.
Remove the lid and cook for 2 to 3 minutes, stirring gently, until the sabzi looks semi-dry and the potatoes are fully cooked.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potatoes into small, even cubes so they soften in the short covered cooking time.
- 2Let the cumin crackle fully before adding onion; this blooms its aroma into the oil.
- 3Cook the onions only to light golden, not deep brown, so the sabzi stays homestyle and soft.
- 4Stir gently after adding the potatoes to avoid breaking the cubes as they turn tender.
- 5If the pan starts sticking while covered, add just 1 tablespoon water at a time, not a splash.
- 6For lunchbox use, dry the sabzi a little more in the final sauté so it stays less soggy.
- 7This sabzi tastes even better after 15 minutes of resting, when the potatoes absorb the masala.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a good nonstick pan; the onions will soften with the added moisture from the covered cook.
garlicGarlic
Add a little chopped garlic with the ginger for a sharper, more robust everyday dhaba-style flavor.
tomatoTomato
Add 1 chopped tomato after the onions soften for a slightly tangy, softer masala coating on the potatoes.
jainJain
Skip onion and ginger, use more green chili and cumin, and cook the potatoes the same way for a simple Jain-style aloo sabzi.
Why this is on our healthy list.
Comforting Vegetable Base
Potatoes and onions make this a simple plant-based sabzi that pairs well with a balanced Indian meal.
Includes Digestive Spices
Cumin, ginger, and coriander powder add aroma and are traditional spices often used to make everyday sabzis feel lighter.
Moderate Oil Cooking
The dish uses a small amount of oil and finishes semi-dry, giving plenty of flavor without a heavy gravy.
Frequently asked questions
The cubes may be too large or the heat may be too low. Add 1 tablespoon more water, cover again, and cook a few extra minutes.
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