Paleo Aloo Sabzi
Reimagine a classic Indian comfort dish with this vibrant and healthy twist—Paleo Aloo Sabzi! This recipe swaps traditional potatoes for nutrient-packed sweet potatoes, making it perfect for those following a Paleo lifestyle. Fragrant spices like cumin, turmeric, and coriander are bloomed in creamy coconut oil, creating a rich and aromatic base. Fresh garlic, ginger, and tomatoes lend depth and balance to the dish, while tender cubes of sweet potato absorb the bold, layered flavors beautifully. With a prep time of just 15 minutes and a hearty serving size for four, this gluten-free, dairy-free, and Paleo-friendly dish is as wholesome as it is delicious. Garnished with fresh cilantro for a pop of color and brightness, Paleo Aloo Sabzi is a versatile delight—serve it as a comforting main or a flavorful side alongside your favorite Paleo accompaniments!
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Recipe Information
Ingredients
- 3 medium-sized Sweet potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 medium, finely chopped Onion
- 1 medium, diced Tomato
- 1 teaspoon, grated Fresh ginger
- 2 minced Garlic cloves
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon or to taste Sea salt
- 1 cup Water
- 2 tablespoons, chopped Fresh cilantro
Instructions
Peel the sweet potatoes and dice them into small, equal-sized cubes.
Heat the coconut oil in a deep pan over medium heat. Once hot, add the cumin seeds and mustard seeds.
Sauté the seeds until they start to splutter, then add the finely chopped onion to the pan.
Cook the onion until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan, and sauté for an additional 2 minutes until fragrant.
Stir in the diced tomato, and cook until the tomatoes become soft and pulpy, about 4 minutes.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2 minutes to allow the spices to release their flavors.
Add the diced sweet potatoes to the pan, and stir to coat them thoroughly with the spice mixture.
Pour in the water, mix well, and bring the mixture to a simmer.
Reduce the heat to low, cover the pan, and let the sweet potatoes cook for about 15-20 minutes or until they are tender. Stir occasionally to prevent sticking.
Once the sweet potatoes are cooked, uncover the pan, and let any excess liquid evaporate, if necessary, to achieve a slightly thick consistency.
Turn off the heat and garnish with freshly chopped cilantro before serving.
Serve the Paleo Aloo Sabzi hot, as a side or a main dish, with your choice of Paleo-friendly accompaniments.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 35.2 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 686 mg | 15% | |
*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.
