Whole30 Aalu Ki Sabji
Elevate your culinary repertoire with Whole30 Aalu Ki Sabji, a vibrant and wholesome take on a classic Indian potato dish that's perfect for clean eating enthusiasts. This recipe transforms russet potatoes into tender, flavor-packed bites simmered in an aromatic blend of cumin, mustard seeds, turmeric, and curry leaves, all sautéed in creamy coconut oil for a rich, satisfying taste. Fresh ginger and green chilies add a zesty kick, while a squeeze of lemon juice and a sprinkle of cilantro brighten every bite. Naturally gluten-free, dairy-free, and compliant with Whole30 guidelines, this dish is as nutritious as it is delicious. Quick to make in under 40 minutes, serve Whole30 Aalu Ki Sabji as a standalone meal or pair it with roasted vegetables for a healthy, crave-worthy feast.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10 fresh leaves Curry leaves
- 1 inch piece, minced Ginger
- 2 minced Green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Lemon juice
- 0.25 cup, chopped Fresh cilantro
- 1 teaspoon Salt
- 1 cup Water
Instructions
Peel and dice the potatoes into small cubes, about 1-inch in size, to ensure they cook evenly and quickly.
Heat the coconut oil in a large pan over medium heat. Once hot, add the cumin and mustard seeds to the pan.
Allow the seeds to crackle and pop, then add the curry leaves, minced ginger, and green chilies. Sauté for about 1-2 minutes until the ginger is fragrant.
Add the diced potatoes to the pan, stirring well to coat them with the spices.
Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the potatoes. Stir everything together to mix the spices with the potatoes.
Pour in the water and bring the mixture to a gentle boil. Cover the pan with a lid, reduce the heat to low, and let it simmer for about 15-20 minutes, or until the potatoes are cooked through and tender.
Stir occasionally to prevent sticking and ensure even cooking. The potatoes should be soft but not mushy.
Once the potatoes are cooked, remove the lid and increase the heat to medium to evaporate any excess water, if necessary. Stir gently to avoid breaking the potatoes.
Turn off the heat and add the lemon juice. Mix well.
Garnish with fresh chopped cilantro before serving for a burst of flavor.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 11.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4277 mg | 91% | |
*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.
