Paleo Aalu Ki Sabji
Paleo Aalu Ki Sabji is a vibrant and health-focused twist on the traditional Indian potato curry, perfect for those following a paleo lifestyle. This recipe swaps regular potatoes for nutrient-rich sweet potatoes, creating a naturally sweet and hearty base. Seasoned with aromatic spices like turmeric, coriander, cumin seeds, and a hint of tangy dry mango powder (amchur), each bite bursts with authentic Indian flavors. Cooked in creamy coconut oil, this dish is both dairy-free and gluten-free, making it a wholesome addition to your paleo meal plan. Ready in just 40 minutes, this easy-to-make sabji is pan-cooked to tender perfection with a slight golden crisp. Garnished with fresh coriander leaves, it's ideal as a standalone side or paired with your favorite paleo mains. Dive into healthy eating without compromising taste!
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Recipe Information
Ingredients
- 500 grams Sweet potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Dry mango powder (amchur)
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
Instructions
Peel and dice the sweet potatoes into small cubes, approximately 1 inch in size.
Heat the coconut oil in a large frying pan or skillet over medium heat.
Once the oil is hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the diced sweet potatoes to the pan and stir well to coat them with the cumin seeds and oil.
Sprinkle turmeric powder, coriander powder, dry mango powder, red chili powder, and salt over the sweet potatoes. Stir everything together to ensure the spices are evenly distributed.
Cover the pan with a lid and let the sweet potatoes cook on medium-low heat. Stir occasionally to prevent sticking and ensure even cooking.
Cook the sweet potatoes until they are tender and cooked through, about 20-25 minutes. Test with a fork or knife; it should easily go through the sweet potatoes.
Once cooked, remove the lid and increase the heat to medium-high. Cook for an additional 3-4 minutes while stirring frequently to slightly crisp the sweet potatoes.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your choice of paleo-friendly entree.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 23.3 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 149 mg | 3% | |
*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.
