This sabzi — the term in Indian cooking used to describe cooked vegetables — came to be during the creation of our dosa-inspired recipe. We needed a tasty filling and this was the perfect solution! We took much of our inspiration from this more traditional recipe from Holy Cow Vegan. Most potato (aloo) sabzis require peeling and parboiling, but we keep things simple by dicing potatoes and cooking them right in the pan with the other ingredients. Just 1 pan required for this side or filling for Indian-inspired dishes and beyond!
How to Make Aloo Sabzi
This recipe starts with sautéing onion with mustard seeds, red pepper flake, and sea salt until the onion is translucent. Then red bell pepper is added, giving the dish a slight sweetness and pop of color. Next, the diced potatoes are added. We recommend dicing them small to allow cooking through fully without having to boil before adding to the skillet. Then the pan is covered to allow the potatoes to steam and become tender. If they start sticking to the pan, you can add additional oil or a splash of water to help. Cook for 20-25 minutes, stirring occasionally until fully cooked. We hope you LOVE this dish. It’s:SavoryQuick & easyComfortingFillingVersatile& SO delicious! It goes well with a variety of Indian-Inspired dishes, such as dosas, cheelas, and curries. Or try any time you might serve hash browns, such as alongside egg dishes and more!
More Indian-Inspired Potato Recipes
Aloo Tikki (Indian Potato Cakes with Green Chutney) Mixed Vegetable Pakoras (30 Minutes!) Curried Quinoa Chickpea Burgers 30-Minute Potato Cauliflower Red Lentil Curry
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
