Aloo Sabzi
Simple, homestyle potato sabzi with soft cubes of aloo coated in everyday spices. It cooks quickly, tastes comforting, and fits beautifully with roti, poori, or dal as part of a complete Indian meal.
For 4 servings
- prep · ~10 min
Prep the potatoes and aromatics.
1.Peel the potato and cut into small even cubes.2.Slit the green chili.3.Finely chop the ginger.4.Chop the coriander leaves and keep aside for garnish. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them crackle for 20 to 30 seconds.3.Add asafoetida, green chili, and ginger.4.Saute for 30 seconds until fragrant.TIPKeep the heat medium so the cumin and asafoetida do not burn. - saute · ~2 min
Cook the potatoes with the spices.
1.Add the cubed potato to the pan and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Stir well so the potato is evenly coated in the spices.4.Cook for 2 minutes, stirring once or twice. - simmer · ~12 min
Cover and cook until the potatoes are tender.
Add water and mix once. Cover the pan and cook on low heat for 10 to 12 minutes, stirring once in between, until the potato is soft and the moisture is almost gone.
TIPIf the pan looks dry before the potatoes soften, sprinkle in 1 to 2 tablespoons more water. - garnish · ~1 min
Finish with dry mango powder and coriander leaves.
Uncover the pan, add dry mango powder, and toss gently. Cook for 1 minute, then switch off the heat and mix in the coriander leaves.
- serve
Serve hot.
Serve the aloo sabzi warm with roti, poori, or as a simple side with dal and rice.
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 cook through in the 10 to 12 minute covered simmer.
- 2Let the cumin crackle fully before adding hing, chili, and ginger; that blooms the oil and builds the sabzi's base flavor.
- 3Stir only once or twice after adding the spices so the potato cubes stay intact instead of turning mushy.
- 4If using a wide pan, check moisture earlier; the 1/4 cup water can evaporate faster and catch the masala on the bottom.
- 5Add the amchur only at the end, off the stronger heat, so its tang stays bright rather than dulling during cooking.
- 6For poori, keep the sabzi a touch softer with an extra spoonful or two of water; for roti, cook it slightly drier.
- 7This sabzi reheats well the next day; sprinkle a little water before warming so the spice coating loosens evenly.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a good nonstick pan; the sabzi will be lighter but still flavorful if you bloom the cumin carefully.
no onion no garlicNo-onion-no-garlic
This version is already suitable when you want a simple satvik-style potato sabzi with ginger, hing, and dry spices only.
spicierSpicier
Add an extra green chili or a bit more red chili powder for a sharper heat that pairs especially well with poori.
jainJain
Replace potato with cubed raw banana or pumpkin and skip hing if needed, for a similar dry sabzi within Jain restrictions.
Why this is on our healthy list.
Comforting Energy Source
Potatoes provide satisfying carbohydrates, making this sabzi a filling part of a simple meal with roti or dal.
Digestive Spice Support
Cumin, ginger, and asafoetida are traditional digestive spices that add flavor while making a plain potato dish feel lighter.
Moderate Ingredient Simplicity
With a short ingredient list, limited oil, and no cream or heavy gravy, this homestyle sabzi stays straightforward and everyday-friendly.
Frequently asked questions
The heat is likely too high or the pan is drying out too fast. Lower the heat and sprinkle in 1 to 2 tablespoons of water, then cover again.
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