Aloo Ki Sabji
Aloo Ki Sabji is a comforting and flavorful Indian potato curry that’s perfect for everyday meals or festive spreads. Made with tender potato cubes simmered in a spiced gravy of turmeric, red chili, and coriander powder, this dish is infused with the earthy goodness of cumin seeds, asafetida, and the zing of freshly chopped ginger and green chilies. Cooking in mustard oil adds a layer of authentic richness, while a garnish of fresh coriander leaves brings a burst of freshness. Ready in just 35 minutes, this versatile vegan and gluten-free recipe pairs beautifully with puris, parathas, or steamed rice, making it an ideal choice for a quick family meal. If you’re looking for a hearty, aromatic, and easy-to-make potato curry, Aloo Ki Sabji will not disappoint!
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Recipe Information
Ingredients
- 500 grams potatoes
- 2 tablespoons mustard oil or vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon asafetida (hing) powder
- 2 green chilies, finely chopped
- 1 inch ginger, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon salt
- 1.5 cups water
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Peel and dice the potatoes into small cubes.
Heat the oil in a deep pan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for a few seconds until they release their aroma.
Add the asafetida, chopped green chilies, and ginger. Sauté for a minute until the ginger turns slightly golden.
Add the potato cubes to the pan, stirring well to coat them with the spiced oil.
Sprinkle the turmeric, red chili powder, coriander powder, and salt over the potatoes. Mix everything thoroughly.
Pour in the water and stir. Cover the pan with a lid and let the potatoes simmer for about 15-20 minutes on low heat, or until they are tender and fully cooked. Stir occasionally to ensure even cooking and to prevent sticking.
Once the water has almost evaporated and the potatoes are soft, turn off the heat.
Garnish the cooked aloo sabji with chopped fresh coriander leaves.
Serve hot with puris, parathas, or rice.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 11.2 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3231 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
