Whole30 Potato Sabji
Elevate your Whole30 meal plan with this vibrant and wholesome Potato Sabji recipe! Packed with tender baby potatoes, aromatic spices, and fresh cilantro, this dish is a flavorful celebration of Indian-inspired cuisine, crafted to meet Whole30 guidelines. Cooked in nutrient-rich coconut oil and seasoned with mustard seeds, cumin, turmeric, and coriander, every bite offers a perfect balance of warmth and zest. Fresh ginger, garlic, and tomatoes create a fragrant spice base, making every forkful irresistible. With just 15 minutes of prep and 30 minutes of cooking, this gluten-free, dairy-free dish is perfect as a satisfying side or a standalone meal paired with a crisp salad. Bright, bold, and utterly delicious, this Whole30 Potato Sabji will quickly become your go-to recipe for healthy yet delectable comfort food!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 medium (finely chopped) onion
- 4 cloves (minced) garlic
- 1 inch piece (grated) fresh ginger
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 1 medium (chopped) tomato
- 2 tablespoons (chopped) fresh cilantro
Instructions
Wash the baby potatoes thoroughly and cut them into quarters.
Boil the potatoes in a pot of water for 10 minutes or until they are just tender. Drain and set aside.
Heat the coconut oil in a large skillet over medium heat.
Add the mustard seeds to the hot oil and allow them to crackle for about 30 seconds.
Add cumin seeds and let them sizzle for another 30 seconds.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the turmeric powder, ground coriander, chili powder, and salt, stirring to combine.
Add the chopped tomato and cook until soft, about 3 minutes.
Add the boiled potatoes to the skillet, tossing to coat them in the spice mixture.
Cook the potatoes for an additional 10 minutes, stirring occasionally until they are well coated and heated through.
Garnish with chopped fresh cilantro before serving.
Serve hot as a side dish to accompany your Whole30 meal or as a main with a side salad.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 725 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.
