Aloo Sabzi
A simple and comforting potato curry made with tender boiled potatoes simmered in a savory tomato and onion gravy. This classic North Indian dish is perfect with hot puris or rotis and comes together in under 30 minutes.
For 4 servings
4 steps. 20 minutes total.
- 1
Heat oil in a pan or kadai over medium heat
- a.Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
- 2
Add the chopped tomatoes or puree to the pan
- a.Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.
- 3
Add the cubed boiled potatoes to the pan
- a.Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.
- 4
Turn off the heat
- a.Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, use potatoes that hold their shape well after boiling, like Yukon Gold or red potatoes.
- 2Don't over-boil the potatoes, or they will become mushy in the gravy.
- 3For a richer flavor, you can make this sabzi in ghee instead of oil.
- 4Adjust the amount of water to make the sabzi drier or with more gravy, depending on your preference.
- 5This sabzi tastes even better the next day as the flavors have more time to meld together.
- 6Serve hot with puri, chapati, or as a side with dal and rice.
Adapt it for your goals.
Jain
Omit the onion and ginger-garlic paste. You can add a pinch more asafoetida and use grated raw banana instead of potato if desired.
veganVegan
This recipe is naturally vegan. Just ensure you are using vegetable oil instead of ghee.
quickQuick
To save time, use canned diced potatoes (rinsed well) or boil potatoes in a microwave.
healthyHealthy
Reduce the amount of oil to 1 tablespoon and add other vegetables like green peas or carrots along with the potatoes for added nutrition.
kid friendlyKid friendly
Reduce or omit the green chilies and red chili powder to make it mild. You can also mash the potatoes slightly for a softer texture.