Aloo Pyaz ki Sabzi
A simple, homestyle potato and onion sabzi cooked with everyday spices until the potatoes turn tender and lightly coated in masala. It goes beautifully with roti, poori, or dal for an easy Indian meal.
For 4 servings
- prep · ~10 min
Prep the potatoes, onions, and aromatics.
1.Peel the potatoes and cut them into medium cubes.2.Slice the onions thinly.3.Chop the ginger finely and slit the green chilies. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a kadai over medium heat. Add cumin seeds and let them sizzle until fragrant.
TIPKeep the heat medium so the cumin flavors the oil without burning. - saute · ~7 min
Cook the onions, ginger, and green chilies.
1.Add sliced onions to the hot oil and cook until soft and light golden (5-6 min).2.Add ginger and green chilies.3.Cook for 1 minute until the raw smell fades. - saute · ~3 min
Add the potatoes and dry spices.
1.Add the cubed potatoes and mix well with the onions.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Stir well so the potatoes are evenly coated in the masala. - simmer · ~15 min
Cover and cook the sabzi until tender.
Pour in water, mix once, then cover and cook on low heat until the potatoes are tender. Stir once or twice during cooking so nothing sticks to the pan.
TIPIf the pan looks dry before the potatoes soften, add a splash of water and cover again. - saute · ~3 min
Dry out the sabzi and finish the masala.
Remove the lid and cook for 2-3 minutes to let any extra moisture evaporate. Sprinkle in the dry mango powder and mix gently.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, poori, or paratha.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potatoes to an even medium size so they soften at the same rate and don’t turn mushy.
- 2Let the onions reach light golden, not dark brown, so the sabzi stays sweet and homestyle rather than heavy.
- 3After adding the dry spices, stir for a minute to coat the potatoes well before adding water; this helps the masala cling.
- 4Cook covered on low heat and stir gently only once or twice, otherwise the potato cubes can break.
- 5Add the amchur only at the end; cooking it too long can dull its bright tang.
- 6For poori or paratha, keep the sabzi slightly drier by evaporating the last bit of moisture before serving.
- 7This sabzi tastes even better after 20-30 minutes of rest, when the potatoes absorb the onion-spice flavors.
Adapt it for your goals.
Low-oil
Use less oil and a splash of water while sautéing the onions; the sabzi will be lighter but still flavorful.
no onionNo-onion
Skip the onions for a simpler aloo sabzi with a cleaner spice profile, useful for fasting-style or lighter meals.
extra spicyExtra-spicy
Add one more green chili or a little extra red chili powder if you want a sharper, hotter North Indian-style sabzi.
tomatoTomato
Add a chopped tomato after the onions for a slightly softer, more saucy sabzi with extra tang.
Why this is on our healthy list.
Potato-Based Energy
Potatoes make this sabzi filling and satisfying, giving steady comfort-food energy for a simple everyday meal.
Digestive Spice Support
Cumin, ginger, and coriander powder add aroma while traditionally helping make a potato dish feel easier to digest.
Includes Allium and Herbs
Onions and fresh coriander add plant compounds, flavor depth, and freshness without needing rich ingredients.
Frequently asked questions
They were likely cut too small, stirred too often, or cooked on heat that was too high. Use medium cubes and simmer gently.
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