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A simple and comforting North Indian stir-fry featuring tender potatoes tossed in a medley of aromatic spices. This classic dry curry comes together quickly, making it a perfect side for rotis, puris, or even as a filling for dosas.
For 4 servings
Prepare the Tempering (Tadka)
Cook the Potatoes
Add Finishing Spices and Garnish
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A simple and comforting North Indian stir-fry featuring tender potatoes tossed in a medley of aromatic spices. This classic dry curry comes together quickly, making it a perfect side for rotis, puris, or even as a filling for dosas.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 203.5 calories per serving with 3.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve
Add ½ cup of green peas (fresh or frozen) along with the potatoes in step 2 for a classic combination.
Add 1 finely chopped onion after the cumin seeds splutter. Sauté until golden brown before adding the ginger and potatoes.
For a simpler flavor profile, omit the coriander powder and dry mango powder. Increase the cumin seeds to 1.5 tsp to make it the dominant flavor.
Add 1 finely chopped tomato after the ginger and cook until it becomes soft and mushy before adding the potatoes. This will create a slightly moist sabzi.
Potatoes are an excellent source of complex carbohydrates, which provide sustained energy for your body and brain, making this a fulfilling dish.
The blend of Indian spices like cumin, ginger, and asafoetida (hing) is traditionally known in Ayurveda to stimulate digestive enzymes, reduce gas, and prevent bloating.
Turmeric contains curcumin, a powerful antioxidant, while ginger and coriander also contribute to the dish's antioxidant profile, helping to combat oxidative stress in the body.
This dish is made entirely from plant-based ingredients and contains no gluten, making it a great option for individuals with vegan, vegetarian, or gluten-sensitive dietary needs.
Yes, it can be a healthy part of a balanced meal. Potatoes provide energy-rich carbohydrates and potassium. The spices used, like turmeric and ginger, have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.
A typical serving of about 1 cup (approx. 145g) contains an estimated 180-220 calories, primarily from the potatoes (carbohydrates) and oil (fats).
Absolutely! This traditional recipe is naturally free of onion and garlic, making it a 'satvik' dish suitable for those who avoid them.
Waxy potatoes such as Yukon Gold, red potatoes, or new potatoes are ideal. They are lower in starch and hold their shape well after cooking, preventing the dish from becoming mushy.
To avoid mushy potatoes, do not overcook them, use a waxy variety of potato, and add water sparingly, only a tablespoon at a time if they start to stick. Stir gently, especially after adding the final spices.
Store any leftover sabzi in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.