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A simple yet flavorful North Indian potato stir-fry, perfect for lunchboxes or a quick weeknight meal. Tender boiled potatoes are tossed in a fragrant blend of everyday spices, making it a comforting dish that pairs beautifully with rotis or puris.
For 4 servings
Prepare Aromatics and Potatoes
Temper the Spices
Sauté the Masala Base
A simple yet flavorful North Indian potato stir-fry, perfect for lunchboxes or a quick weeknight meal. Tender boiled potatoes are tossed in a fragrant blend of everyday spices, making it a comforting dish that pairs beautifully with rotis or puris.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 242.57 calories per serving with 4.51g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
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Add Spice Powders
Combine with Potatoes
Finish and Garnish
Add 1/2 cup of boiled green peas (matar) along with the potatoes in step 5 for a classic combination.
For a no-onion, no-garlic version, simply omit the onion and ginger. You can increase the amount of tomatoes and hing slightly to compensate.
Add 1/2 cup of diced bell peppers (capsicum) after sautéing the onions and cook until they are tender-crisp.
If you don't have amchur powder, you can substitute it with 1 tablespoon of fresh lemon juice, stirred in at the very end.
Potatoes are a rich source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
Spices like ginger, cumin seeds, and hing (asafoetida) are well-known in traditional medicine for their digestive properties, helping to reduce bloating and improve gut health.
The use of turmeric (containing curcumin), tomatoes (rich in lycopene), and other spices provides a good dose of antioxidants that help combat oxidative stress in the body.
Yes, Dry Aloo Sabzi can be a healthy dish. Potatoes provide complex carbohydrates for energy, and the spices used, like turmeric and ginger, have anti-inflammatory and digestive benefits. To make it healthier, use minimal oil for cooking.
A typical serving of Dry Aloo Sabzi (around 1 cup or 210g) contains approximately 220-250 calories. The exact count can vary based on the amount of oil used and the size of the potatoes.
This usually happens for two reasons: either the potatoes were over-boiled, or you used a starchy variety like Russet potatoes. Use waxy potatoes and boil them only until a fork can be inserted with slight resistance. Also, be very gentle when mixing them with the masala.
If you don't have amchur, you can get a similar tangy flavor by adding 1 tablespoon of fresh lemon juice or 1/2 teaspoon of chaat masala at the end of cooking.
Absolutely! This dish stores well in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave.
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