Classic Potato Subji
Discover the comforting flavors of 'Classic Potato Subji,' a timeless Indian potato curry bursting with warming spices and aromatic ingredients. Perfectly cubed potatoes are cooked in a flavorful blend of mustard seeds, cumin, turmeric, and coriander, creating a dish that’s vibrant yet easy to prepare. Freshly chopped onions, ginger-garlic paste, and green chilies add depth, while a sprinkle of red chili powder brings a subtle kick. Finished with a garnish of fresh coriander leaves, this one-pot vegetarian recipe is ready in under 40 minutes, making it a go-to option for busy weeknights. Serve this delicious potato subji with soft roti or steamed rice for a satisfying meal that’s sure to please every palate.
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium-sized, finely chopped Onion
- 1 teaspoon Ginger-garlic paste
- 2 finely chopped Green chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped Fresh coriander leaves
- 0.5 cup Water
Instructions
Peel and cube the potatoes into 1-inch pieces and set aside in a bowl of water to prevent browning.
Heat the vegetable oil in a large pan over medium heat.
Add the mustard seeds and cumin seeds to the hot oil. Let them splutter for a few seconds.
Add the finely chopped onion and sauté until translucent and golden brown.
Stir in the ginger-garlic paste and chopped green chilies. Sauté for another minute until fragrant.
Drain the water from the potatoes and add them to the pan. Stir well to coat the potatoes with the spiced mixture.
Sprinkle the turmeric powder, red chili powder, coriander powder, and salt over the potatoes. Mix thoroughly to combine the spices.
Pour in 0.5 cup of water and cover the pan with a lid. Reduce the heat to low and let the potatoes cook for about 20-25 minutes, stirring occasionally, until they are tender and cooked through.
Once the potatoes are cooked, check the seasoning and adjust salt if needed.
Garnish with freshly chopped coriander leaves and serve hot with rice or roti.
Nutrition Facts
Calories |
1094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 18.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4816 mg | 102% | |
*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.
