Seyal Aloo
A beloved Sindhi-style potato dish where sliced potatoes are cooked in a tangy, aromatic gravy of onions, tomatoes, and whole spices. The potatoes absorb the vibrant flavors of ginger, green chilies, and fresh coriander, resulting in a semi-dry preparation that's comforting and full of character. Perfect with fluffy rotis or steamed rice.
For 4 servings
- prep
Peel and slice the potatoes.
Peel the medium potatoes and slice them into even 1/4-inch thick rounds. Keep them submerged in a bowl of water to prevent discoloration until ready to use.
- temper · ~1 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan or kadhai over medium heat until shimmering.2.Add cumin seeds and mustard seeds. Let them crackle and splutter for about 30 seconds.3.Add a pinch of asafoetida and stir for 5 seconds until fragrant.TIPKeep the heat at medium so the seeds release their aroma without burning. - saute · ~9 min
Sauté the aromatics.
1.Add the sliced onions, slit green chilies, and chopped ginger to the pan.2.Sauté until the onions turn golden brown, about 7 to 8 minutes.3.Sprinkle in turmeric powder, red chili powder, and coriander powder. Stir to toast the spices for 30 seconds.TIPStir frequently during the last 2 minutes to prevent the spices from sticking to the bottom of the pan. - saute · ~5 min
Cook the tomato masala.
Add the chopped tomatoes and cook, stirring occasionally, until they turn soft and mushy. The oil should start to separate from the sides of the mixture, which takes about 4 to 5 minutes.
TIPMash the tomatoes with the back of your spatula to help them break down faster. - simmer · ~15 min
Add potatoes and cook until tender.
1.Drain the sliced potatoes and add them to the pan.2.Season with salt and pour in the water.3.Stir gently to coat the potatoes with the masala.4.Cover with a tight-fitting lid and cook on low heat for 12 to 15 minutes.TIPOpen the lid just once halfway through to give a gentle stir. Avoid stirring too often or the potatoes may break. - garnish
Finish and garnish.
Once the potatoes are fork-tender and any remaining moisture has evaporated to form a clinging masala, turn off the heat. Sprinkle generously with chopped coriander leaves.
TIPLet the dish rest for 2 minutes off the heat; this allows the flavors to settle and the masala to cling even better to the potatoes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak sliced potatoes in water to remove excess starch and prevent sticking.
- 2Use a heavy-bottomed pan to ensure even cooking and avoid burning the masala.
- 3Let oil separate from the tomato-onion masala for deeper flavor before adding potatoes.
- 4Stir gently and only once halfway through cooking to keep potato slices intact.
- 5For a drier texture, remove the lid for the last 2 minutes to evaporate excess moisture.
- 6Adjust green chilies to taste — slit them lengthwise for milder heat.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon and use a non-stick pan. Dry-roast the seeds and spices before adding a little water to sauté aromatics — great for a lighter everyday meal.
high proteinHigh-protein
Add 1 cup of boiled chickpeas or paneer cubes along with the potatoes for extra protein. Adjust salt accordingly and reduce water slightly to maintain the semi-dry texture.
jainJain
Omit onions and garlic, and replace with a pinch more asafoetida and finely chopped bottle gourd or pumpkin for bulk. Use ghee instead of oil if preferred — perfect for Jain dietary restrictions.
veganVegan
This recipe is already vegan as written. To make it richer, add a splash of coconut milk in step 5 for a creamy variation — no other changes needed.
Why this is on our healthy list.
Rich in Complex Carbs
Potatoes provide sustained energy and dietary fiber, especially when eaten with the skin on (if peeled before slicing, the flesh still offers resistant starch).
Digestive Support
Cumin and asafoetida aid digestion and help reduce bloating, making this a comforting meal for sensitive stomachs.
Anti-Inflammatory Spices
Turmeric and ginger contain compounds with natural anti-inflammatory properties that may support joint health and immunity.
Low in Fat & Cholesterol-Free
With just 2 tablespoons of oil for the entire dish, seyal aloo is naturally low in saturated fat and contains no cholesterol — a heart-friendly side.
Frequently asked questions
Stir too vigorously or too often, and the potato slices will break. Use a gentle folding motion and stir only once halfway through cooking on low heat.
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