Dry Aloo Sabzi

Name: Dry Aloo Sabzi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g potato (boiled, peeled, cubed into bite-size pieces); 2 tbsp oil; 1 tsp cumin seeds; 1 inch ginger (finely chopped or grated); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(115)

TASTE SCORE

8/10

Cubed potatoes cooked with cumin seeds, turmeric, and a gentle hit of red chili, finished with fresh coriander. This everyday North Indian sabzi comes together in under 30 minutes with simple pantry staples. It's the kind of no-fuss dry vegetable dish that pairs effortlessly with roti, paratha, or dal-rice.

PREP

10m

COOK

20m

SERVES

1 KATORI

168 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Boil and cube the potatoes.
1.Boil 500g potatoes until tender but firm — a knife should slide in easily without the potato falling apart (about 15 minutes).
2.Drain, let cool slightly, then peel and cut into bite-size cubes.
temper · ~2 min
Make the tempering.
1.Heat 2 tbsp oil in a kadhai or wide pan over medium heat.
2.Add 1 tsp cumin seeds and let them crackle (about 30 seconds).
TIPThe cumin should splutter and turn a shade darker — that's when the flavour is released. Don't let them burn.
saute · ~1 min
Sauté the aromatics.
1.Add chopped ginger and slit green chilies. Sauté for 30 seconds until fragrant.
2.Sprinkle in turmeric powder, red chili powder, and coriander powder. Stir briskly for 10-15 seconds so the spices bloom without burning.
TIPKeep the heat medium-low after adding spice powders — they turn bitter if they catch the bottom.
saute · ~5 min
Add the potatoes and coat them in the spices.
1.Tip in the cubed potatoes and sprinkle 0.5 tsp salt over them.
2.Toss gently to coat every piece with the spice mixture — lift and fold rather than mashing.
3.Let them sit without stirring for 1 minute so the bottom edges get a little golden, then toss again.
TIPAvoid over-stirring. Letting the potatoes develop a light golden crust on a few edges adds texture.
garnish · ~1 min
Finish with lemon juice, garam masala, and coriander.
1.Turn off the heat. Squeeze 1 tbsp fresh lemon juice over the potatoes.
2.Sprinkle a pinch of garam masala and scatter chopped coriander leaves on top.
3.Give everything one last gentle fold and transfer to a serving bowl.
TIPAlways add garam masala off the heat — it loses its aroma if cooked further.
serve
Serve hot with roti, paratha, or dal-rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil potatoes until just tender; overboiling makes them fall apart when tossed.
2
Pat cubed potatoes dry with a kitchen towel to avoid excess moisture in the pan.
3
Let cumin seeds crackle fully before adding ginger — raw cumin ruins the tempering.
4
Keep heat medium-low when adding spice powders to prevent bitter burnt notes.
5
Let potatoes sit undisturbed for 1 minute after adding to the pan for light golden edges.
6
Always sprinkle garam masala off the heat to preserve its volatile aroma.
7
This sabzi tastes even better 2–3 hours later as the flavours meld; reheat gently.

RECIPE VARIATIONS

Adapt it for your goals.

peanut crunch

Peanut-crunch

Add 2 tablespoons crushed roasted peanuts along with the potatoes for an extra nutty layer and crunch — great with parathas.

vegan

Vegan

This recipe is already vegan; swap the suggested ghee in serving with any neutral oil or vegan butter for a richer mouthfeel.

kashmiri style

Kashmiri-style

Replace green chilies with dried Kashmiri red chilies (soaked and ground) and add a pinch of fennel powder for a sweeter, less fiery variation.

jain

Jain

Omit ginger and garlic (already absent) and replace green chilies with a pinch of asafoetida in the tempering for a Jain-friendly version without bulbs.

protein packed