Dairy-Free Aloo Ki Sabzi
Discover the irresistible charm of Dairy-Free Aloo Ki Sabzi, a vibrant Indian potato curry that's perfect for those seeking hearty, plant-based comfort food. This aromatic dish combines golden potatoes with a flavorful blend of cumin seeds, turmeric, garam masala, and fresh green chilies, creating a symphony of spice and warmth. Simmered gently with a tomato-onion base, this recipe is completely free of dairy yet rich in creamy texture and bold flavors. Topped with freshly chopped coriander, it's a quick and easy one-pot wonder, ready in under 40 minutes. Pair this gluten-free masterpiece with fluffy steamed rice or soft whole wheat roti for a wholesome, satisfying meal that's as nutritious as it is delicious. Perfect for weeknight dinners or weekend indulgence!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 large Onion
- 2 medium Tomato
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1.5 teaspoon Coriander Powder
- 2 small Green Chilies
- 2 tablespoons Fresh Coriander Leaves
- 2 tablespoons Vegetable Oil
- 1 teaspoon Salt
- 1 cup Water
Instructions
Peel the potatoes and cut them into small cubes. Rinse them in cold water and set aside.
Chop the onion and tomatoes finely and slit the green chilies lengthwise.
Heat the vegetable oil in a deep pan or kadhai over medium heat.
Add the cumin seeds to the hot oil. Once they start to splutter, add the chopped onions.
Cook the onions until they turn golden brown. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add the chopped tomatoes and cook until they are soft and the oil starts to separate.
Mix in the turmeric powder, red chili powder, garam masala, and coriander powder. Sauté the spices for a minute.
Add the cubed potatoes to the pan and stir well, ensuring they are coated with the spice mixture.
Pour in the water, add salt, and slit green chilies. Mix thoroughly.
Cover the pan with a lid and let it cook on low heat for about 15-20 minutes, or until the potatoes are fully cooked and tender.
Stir occasionally and check for doneness. Add a little more water if required to prevent sticking.
Once the potatoes are cooked, uncover the pan and sprinkle freshly chopped coriander leaves on top.
Stir gently and cook for an additional 2 minutes to let the flavors meld.
Serve hot with steamed rice or whole wheat roti for a complete meal.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4829 mg | 210% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 40.8 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5371 mg | 114% | |
*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.
