I often make these when I am in hurry or at times when I don’t feel like cooking dishes that require a lot of time in the kitchen.
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Easy and Quick Aloo Ki Sabzi
- Total Time: 22 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A quick and flavorful potato side dish,
perfect for a weeknight meal.
Ingredients
- 4 medium Aloo (Potatoes)
- 1/4 tsp Mustard Seeds
- 5-6 Curry Leaves
- Salt
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chili Powder
- 1/4 tsp Garam Masala
- 1-2 Dry Red Chili
- 1 Green Chili
- 1 tbsp (15 ml) Oil
- 1/4 tsp Cumin Seeds
Instructions
- Heat a non-stick Kadai and add oil.
- Add mustard seeds and cumin seeds.
- Once the seeds begin to splutter, reduce heat, then add turmeric powder, dry red chilies, and slit green chilies. Stir.
- Add finely chopped potatoes, remaining dry spices, and salt. Stir.
- Cover and cook on low heat for approximately 10-12 minutes, stirring occasionally until the potatoes are cooked through.
- Serve hot.
Notes
- For softer potatoes, parboil them for 5 minutes before adding to the kadai.
- Adjust the amount of chili powder to your preferred spice level.
- Store leftover Aloo Ki Sabzi in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
Frequently Asked Questions
What does ‘aloo ki sabzi’ mean?
‘Aloo’ means potato and ‘sabzi’ means vegetable dish in Hindi. This is a simple, everyday potato stir-fry that’s a staple in many Indian households, often served with roti or rice. 
Which potatoes work best for aloo ki sabzi?
Waxy potatoes like Yukon Gold hold their shape well during stir-frying. Russet potatoes tend to break apart, which some people prefer for a softer texture.
How do I keep this recipe quick on a weeknight?
Cut the potatoes into small, uniform cubes so they cook faster. You can also parboil them for a few minutes before stir-frying to cut down the total cooking time significantly.
Thanks, simple and quick
Well, this was simple and awesome
Simple yet tasty. Thank you so much!
Excellent! Tried it. It’s a really quick recipe and tasty too.
thanks for giving us idea to cook tasty aaloo sabzi
Thank u but one question what all can i make if the aloo is already boilded