Dairy-Free Aalu Ki Sabji
Experience the comforting flavors of traditional Indian cuisine with this Dairy-Free Aalu Ki Sabji, a vibrant and wholesome potato curry made without any dairy products. Perfectly spiced with a blend of pantry staples like turmeric, cumin, and coriander, this simple yet satisfying dish features tender, golden potatoes simmered in a richly seasoned tomato-onion gravy. Enhanced with the aromatic goodness of mustard seeds, fresh ginger, and green chilies, every bite of this vegan-friendly recipe offers a burst of bold, savory flavors. Ready in just 40 minutes, it’s perfect for busy weeknights, pairing beautifully with soft rotis, flaky parathas, or steaming basmati rice. If you're looking for a quick, crowd-pleasing Indian side dish that’s also gluten-free and suitable for plant-based diets, this Dairy-Free Aalu Ki Sabji is a must-try!
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 2 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 large, finely chopped Onion
- 1 medium-sized, finely chopped Tomato
- 2 finely chopped Green Chilies
- 1 inch, finely 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 cube the potatoes into small bite-sized pieces.
Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter and release their aroma.
Add finely chopped onions and sauté until they turn golden brown.
Stir in the grated ginger and chopped green chilies. Cook for 2-3 minutes until the raw smell fades away.
Add chopped tomatoes and cook until they become soft and mushy, about 5 minutes.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the cubed potatoes into the pan. Stir to coat the potatoes evenly with the spices.
Pour in the water. Mix everything well and cover the pan with a lid. Lower the heat to simmer and cook for about 15 minutes, or until the potatoes are tender and cooked through.
Remove the lid and increase the heat to evaporate any excess moisture, stirring occasionally to avoid sticking to the pan.
Once the desired consistency is reached, turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with roti, paratha, or rice.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 31.2 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 5135 mg | 109% | |
*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.
