This recipe for Aloo Sabzi features boiled potatoes, stir-fried with a mixture of spices, making it an easy, flavorful and delicious Indian side dish.
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What is aloo sabzi?
Aloo sabzi (also aloo sabji) is a stir-fried Indian potato dish, flavored with a mixture of spices.
There are many regional variations, with dry and wet curry styles of aloo sabzi.
Why you'll love this recipe
This version of aloo sabzi is for a dry-style potato and is:
Easy to prepare: this dish comes together within 30 minutes, making it a great side dish to serve along basmati rice, butter chicken, or chickpea curry.
Vegetarian: this dish is naturally vegetarian, and can be made vegan (omit the ghee and substitute with vegetable oil), gluten-free and dairy-free, making it a great dish for Lent or meatless Monday.
Flavorful: the potatoes act as a sponge, absorbing the tangy, mildly spicy flavors of cumin, red onion, and amchur (mango) powder.
Ingredients you'll need
- ghee: or butter or vegetable oil
- red onion: diced
- garlic: chopped
- whole cumin seeds: toasted
- chili powder: or to taste
- ground coriander
- amchur (mango powder): optional; has a tangy flavor; you can sub in lemon or lime juice instead
- sea salt: or to taste
- black pepper
- large potatoes: steamed or boiled, cut into small pieces
- cilantro: chopped
You can find these ingredients at large supermarkets, or Indian grocery stores.
How to make it
Heat 3 tablespoon of ghee in a large pot or pan over medium heat.
Add in diced red onions, cumin seeds and sauté for a few minutes.
Next, sprinkle in the spice mixture and cook in the ghee for another minute or so.
Add in the cooked potatoes, and gently toss with the spices to coat.
Remove from heat.
Garnish with chopped cilantro.
How to serve
Serve Aloo Sabzi as a side dish with basmati rice or naan, alongside curried chickpeas, tikka kebabs, aloo gobi, red lentil dal, or chicken tikka masala.
How to store & reheat
Store aloo sabzi in an airtight container in the fridge for up to 5 days.
Note: the flavor will develop further as the potatoes sit.
To reheat, microwave the potatoes until warmed through.
Expert tips
If the potatoes stick to the pan, add a little more ghee or vegetable oil.
You can double the recipe to make more -- just make sure your pan/pot is large enough to hold all the potatoes.
Other delicious recipes you may like
Be sure to check out these recipes:
Chana Masala (Indian Chickpea Curry)
Korean Braised Potatoes (Gamja Jorim)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Aloo Sabzi (Dry Indian-Spiced Potatoes)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 3 tablespoon ghee or butter or vegetable oil
- ½ red onion diced
- 3 cloves garlic chopped
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder or to taste
- 1 tablespoon ground coriander
- ¾ teaspoon amchur (mango powder)
- ½ teaspoon sea salt or to taste
- ½ teaspoon black pepper
- 2 large potatoes steamed or boiled, cut into small pieces
- 2 tablespoon cilantro chopped
Instructions
- Heat 3 tablespoon of ghee in a large pot or pan over medium heat.
- Add in diced red onions, cumin seeds and sauté for a few minutes.
- Next, sprinkle in the spice mixture and cook in the ghee for another minute or so.
- Add in the cooked potatoes, and gently toss with the spices to coat.
- Remove from heat.
- Garnish with chopped cilantro.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Raymund | angsarap.net
Aloo sabzi is always a crowd-pleaser! Your recipe looks simple yet packed with flavor. I appreciate the tips for making it vegetarian, vegan, and gluten-free—perfect for accommodating different dietary preferences. Can't wait to give this a try alongside some fragrant basmati rice!
Michelle
It's one of our favorite Lenten meals! Great with basmati rice or naan 🙂