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Aloo Sabzi Recipe

Aloo sabzi is an easy vegetarian main or side that is equal part spicy and tangy. Have it for breakfast as a main with a side of poori or for dinner with roti.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine Indian, Pakistani Cuisine
Servings 4 people


  • cup neutral oil canola/sunflower/vegetable
  • ½ teaspoon kalonji (nigella seeds)
  • 4 (~9 ounces or 250 grams) small onions thinly sliced in half rings
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon salt or to taste
  • 2 roma tomatoes roughly chopped
  • 1 bird's eye chili diced
  • 3 (~1 pound or 500 grams) potatoes peeled and diced in ¾ to 1-inch cubes
  • ½ cup cilantro finely chopped
  • Juice of ½ lemon


  • Heat oil. Add kalonji (nigella seeds) and fry for a few seconds until they begin to pop.
  • Add chopped onion and brown on medium-low heat for 5-7 minutes.
  • Add crushed ginger and garlic and fry for 30 seconds or until fragrant.
  • Add ground spices (turmeric, red chili and coriander powder) and fry for 30 seconds – 1 minute until aromatic. Splash with water to deglaze the pan if necessary.
  • Add chili, tomatoes and salt. Fry on high heat to soften the tomatoes, about 5 minutes.
  • Add potatoes and stir well to coat in masala.
  • Add ½ - 1 cup water - just enough to cover the potatoes - and bring to boil. Lower heat and let the masala simmer in uncovered saucepan until potatoes are done. Check for salt and spice, and adjust as necessary.
  • Turn off heat and gently fold in diced cilantro. Top with lemon juice. Place a tight fitting lid on the saucepan and let the potatoes steam for another 5 minutes.
Keyword Vegan