Whole30 Aloo Sabzi
Celebrate wholesome Indian flavors with this vibrant Whole30 Aloo Sabzi, a healthier twist on the classic potato curry. Perfectly tender Russet potatoes are cooked in aromatic coconut oil, infused with mustard and cumin seeds, and simmered with golden turmeric, fresh ginger, and a kick of green chili. A hearty blend of tomatoes and onions creates a rich, flavorful base, while a sprinkle of fresh cilantro ties it all together. This gluten-free, dairy-free, and Whole30-compliant recipe is ready in just 40 minutes, making it a delicious, nutrient-packed option for busy weeknights. Serve it as a side dish or a satisfying main course paired with other Whole30-friendly favorites. With its bold spices and simplicity, this Aloo Sabzi is sure to become a new go-to in your clean eating repertoire!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium, chopped Onion
- 1 chopped Green chili
- 1 inch, grated Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 large, chopped Tomato
- 0.25 cup, chopped Cilantro
Instructions
Peel the potatoes and cut them into 1-inch cubes. Rinse them under cold water to remove excess starch and set aside.
In a large pan, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds and allow them to sizzle and pop for about 30 seconds, releasing their flavors.
Add the chopped onion to the pan and sauté for 5-7 minutes until they turn golden brown.
Stir in the chopped green chili and grated ginger, and cook for another minute until fragrant.
Add the turmeric powder and salt, stirring to coat the onions well with the spices.
Add the chopped tomato and cook for another 3-4 minutes until the tomato softens and begins to integrate into a sauce.
Add the cubed potatoes to the pan, stirring well to coat them with the spice mixture.
Pour in half a cup of water, bring it to a simmer, then cover the pan with a lid. Reduce the heat to low and cook for about 20-25 minutes, until the potatoes are tender and fully cooked, stirring occasionally to prevent sticking and ensure even cooking.
Once the potatoes are tender, adjust the salt if necessary. Garnish with chopped cilantro just before serving.
Serve the Whole30 Aloo Sabzi hot, as a side dish or a main course, alongside other Whole30-friendly dishes.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4283 mg | 186% | |
| Total Carbohydrate | 303.5 g | 110% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 37.3 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 7551 mg | 161% | |
*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.
