Whole30 Aloo Sabji
Discover the vibrant flavors of this **Whole30 Aloo Sabji**, a healthier twist on the classic Indian potato stir-fry. This recipe showcases tender, bite-sized potatoes simmered in a fragrant blend of cumin, turmeric, and coriander, all cooked with luscious coconut oil to keep it Whole30 compliant. The addition of fresh ginger, garlic, and ripe tomatoes creates a rich, aromatic sauce that clings to every potato, while a garnish of bright cilantro and fresh lemon juice adds an irresistible burst of freshness. Perfectly spiced and naturally gluten-free, this wholesome vegetable dish is ready in under 45 minutes, making it a quick and delicious meal option. Serve it over cauliflower rice or pair it with your favorite Whole30 side for a satisfying, plant-based delight. Keywords: Whole30 Aloo Sabji, Indian potato recipe, healthy vegan stir-fry, gluten-free Whole30 dish.
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large, finely chopped Onion
- 1 inch piece, grated Ginger
- 4 cloves, minced Garlic
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 1 medium, chopped Tomato
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
- 1 cup Water
Instructions
Wash and peel the potatoes, then cut them into bite-sized cubes. Place them in a bowl of water to prevent browning.
In a large skillet or wok, heat coconut oil over medium heat.
Add mustard seeds and cumin seeds, and sauté until they start to pop and sizzle.
Add the chopped onion and cook until it becomes translucent, about 5-7 minutes.
Stir in the grated ginger and minced garlic, sauté for another 2 minutes until fragrant.
Drain the potatoes and add them to the skillet along with turmeric powder, coriander powder, red chili powder, and salt. Stir well to coat the potatoes with the spices.
Add the chopped tomato and water, stir to combine. Cover the skillet with a lid and let it cook on medium-low heat for 20-25 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
Once the potatoes are cooked, remove the lid and let any remaining moisture evaporate if necessary to achieve a thicker consistency.
Garnish the sabji with fresh cilantro and a squeeze of lemon juice before serving.
Serve the Whole30 Aloo Sabji hot with cauliflower rice or a side of your choice.
Nutrition Facts
Calories |
3839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 811.7 g | 295% | |
| Dietary Fiber | 87.1 g | 311% | |
| Total Sugars | 63.5 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 20291 mg | 432% | |
*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.
