Aloo ki Subji
Aloo ki Subji, a comforting and flavorful potato curry, is a staple in Indian home kitchens and an easy-to-make delight for busy days. Featuring tender potatoes simmered in a fragrant blend of cumin seeds, mustard seeds, asafoetida, and warming spices like turmeric, red chili powder, and coriander powder, this dish is a celebration of bold, earthy flavors. Enhanced with green chilies and ginger, it offers a subtle kick of heat and freshness that pairs beautifully with the creamy texture of the potatoes. Aloo ki Subji is finished with a vibrant garnish of chopped coriander leaves, making it the perfect vegetarian option for pairing with buttery parathas, fluffy rotis, or steamed rice. Ready in just 35 minutes, this simple yet satisfying recipe is ideal for weeknight dinners or festive meals, ensuring a soul-soothing experience with every bite. Keywords: Aloo ki Subji, Indian potato curry, easy vegetarian recipes, homemade curry recipes, comfort food
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Recipe Information
Ingredients
- 4 medium potatoes
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 0.25 teaspoon asafoetida
- 2 whole, slit green chili
- 1 inch, grated ginger
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon or to taste salt
- 1 cup water
- 2 tablespoons, chopped fresh coriander leaves
Instructions
Peel and dice the potatoes into small cubes. Rinse them thoroughly under cold water to remove excess starch.
In a heavy-bottomed pan, heat 2 tablespoons of cooking oil over medium heat.
Add 1 teaspoon of cumin seeds and 0.5 teaspoon of mustard seeds to the hot oil. Allow them to sizzle and crackle for about 30 seconds.
Add 0.25 teaspoon of asafoetida, 2 slit green chilies, and 1 inch of grated ginger to the pan. Stir well for another minute until fragrant.
Sprinkle in 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 1 teaspoon of coriander powder. Stir the spices well to combine them with the aromatic base.
Add the diced potatoes to the pan, stirring well so that the potatoes are coated evenly with the spice mixture.
Season with 1 teaspoon of salt or to taste, and pour in 1 cup of water. Stir the mixture and bring it to a simmer.
Reduce the heat to low, cover the pan, and let the potatoes cook for about 15-20 minutes, stirring occasionally, until they are tender and the flavors have melded.
Once the potatoes are cooked through, uncover the pan and increase the heat to medium. Allow any excess water to evaporate, stirring occasionally, for about 3-4 minutes.
Garnish with 2 tablespoons of chopped fresh coriander leaves before serving.
Serve the Aloo ki Subji hot with your choice of bread, such as roti or paratha, or rice.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 674 mg | 14% | |
*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.
