It’s no secret that we have a thing for Indian cuisine — the textures and techniques and flavor combinations are incredible!
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:
Savory
Quick & easy
Comforting
Filling
Versatile
& 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!
1-Pan Potato (Aloo) Sabzi
Ingredients
SABZI
- 1 Tbsp avocado oil or coconut oil
- 1/2 cup red onion (finely diced)
- 1 ½ Tbsp freshly grated ginger
- 1 tsp mustard seeds
- 1/2 tsp red pepper flakes
- 1 healthy pinch sea salt, plus more to taste
- 1/2 cup chopped bell pepper (we prefer red)
- 4 medium yellow or red potatoes (peeled and diced)
FOR SERVING optional
- 1/4 cup finely chopped cilantro
Instructions
- Heat a large skillet (preferably cast iron) over medium heat. Once hot, add oil, onion, ginger, mustard seeds, red pepper flake, and a healthy pinch of sea salt. Sauté for 2-3 minutes, stirring frequently, until onions are slightly translucent.
- Add the bell pepper and another pinch of salt. Sauté for 2-3 minutes. Then add the diced potatoes and another generous pinch of sea salt and stir to coat.
- Cover (to help steam the potatoes) and sauté for 20-25 minutes, reducing heat as needed and adding a splash of water (or oil) if the contents start sticking to the bottom of the pan. Stir occasionally.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Christina says
So simple. So delicious! I read some of the reviews before making and added the can of drained chickpeas to make it a one dish meal. We didn’t have cilantro but garnished with a perfectly ripe avocado that had no days left and a squeeze of lime. Adding to our easy weeknight rotation.
Amazing! Thank you for sharing, Christina! xo
Amanda says
This is one of my fave meals from MB so far. It’s so easy and quick. I added a can of no salt added chickpeas to make it like a full entree. For sure going in the rotation.
Yum, great idea! Thanks so much for the lovely review, Amanda! So glad you enjoyed!
Kennedy says
This is so good! Made it exactly how the recipe states. One of my favorite recipes from this blog :-)
Woohoo! We’re so glad you enjoy it, Kennedy. Thanks so much for the lovely review! xo
Laura says
SOOOO delicious & flavorful!!
We’re so glad you enjoyed it, Laura! Thanks so much for the lovely review! xo
LB says
This was so delicious! I added some drained chickpeas to make it a more filling entree and it was THE right choice. So excited to add a new quick lunch dish to the rotation!
Smart! Thanks so much for the lovely review and for sharing your modification! xo
Brooklyn says
We love this recipe in our house! We have it every so often in addition to your dosas and green chutney. we add a little curry powder and turmeric to this recipe and the dosas as well. SO GOOD!
Aw, love that! Thanks so much for sharing, Brooklyn! xo
Monika says
So so delicious and easy! I made this dozens of times and never get bored. This is my to-go weekend breakfast recipe. Everyone who tried, loved it!
So great! Thanks for sharing, Monika!
Akanksha Ahuja says
Being an Indian who is eating potato sabzi from almost toddler age, never have I ever had such savory one. So excited to see the innovative use of Indian staple food and spices.
Relishing every piece of it. Loved this style of potato sabzi. Truly
✅Savory
✅Quick & easy
✅Comforting
✅Filling
✅Versatile
✅& SO delicious!
Marie says
Warning, this dish is highly addictive! A great recipe to use up potatoes.
We’re so glad you enjoy it, Marie! Thanks so much for the lovely review!
Z says
This was very delicious and easy to make! The ginger was an excellent addition as it made the dish very flavorful. I served it with a simple pea casserole and buttermilk biscuits for an easy, quick, and delicious dinner. Thanks so much for creating this recipe!
We’re so glad you enjoyed it! Thanks for sharing!
Holly says
Yummy and very easy to make! I had this with the dosas and green chutney!
The perfect combo! Thanks so much for sharing, Holly! xo
Annaliese says
Super quick, simple and flavorful. Basic ingredients and a few spices come together into a flavorful dish! I used yellow bell pepper and added 1/2 cup garbanzos right when steaming started. I put a lid on with 1/2 cup water to help keep things moist and also steam the veggies. Even better the next day!
We’re so glad you enjoyed it, Annaliese! Thanks so much for sharing!
Monisha Basu says
can you add garam masala to this?
Yes!
Laura says
This was so simple and delicious! I didn’t have a bell pepper (because of social isolation and limited shopping trips) so I substituted some thinly sliced lacinato kale once the potatoes were cooked. I also used little fingerling potatoes and left the skins on. This was great with the recommended cheelas!
Yay! thanks for sharing, Laura!
Jenae says
Made this 2 days in a row because it was so delicious! 2nd day made it with the dosas. 😋 So yummy!
Whoop! Thanks for sharing, Jenae!
Allison Hintgen says
I made this for dinner tonight and WOW! I wasn’t quite sure about the mustard seeds- I’ve never used them before and I would have never thought to put ginger with a potato hash but IT WORKS. The spiciness level was about as high as I can go but you could easily cut the crushed red pepper in half or double it if you’re crazy like that 😂. I used a yellow onion cuz I never buy red, and just plain russet potatoes. I also added a couple shakes or garlic powder when I added the potatoes to the skillet. I served with with over-medium eggs on top and bacon for those who eat meat in my house. 10/10 will make again!
Lovely! Thanks for sharing, Allison!
Anne says
Just made this for dinner – I doubled the quantities so I had left overs but otherwise kept to the recipe. Super easy, so tasty and easy to make!
Lovely! Thanks for sharing, Anne!
Ida says
Easy and quick to prepare and totally yummy! Perfect with your Savory Moong Dal Rice crepes! My husband claims that he does not like curry but he traded his barbecue for my Indian food. Big hit!
Yay thanks Ida!
Isabella says
Thank you so much for this recipe! I did everything exactly as the recipe except I only had green bell peppers on hand so I used them instead. The combination of chili flakes, ginger, and potato were very warming and just what I needed at the moment. Simple, easy, and delicious.
Wonderful! Thanks for sharing, Isabella!
Caryl says
This sounds great! And I have all the ingredients EXCEPT white potatoes. Can I make this with sweet potatoes?
Yes of course!
Anonymous says
This recipe is far from the aloo sabzi I grew up with and that i make now.
When you post recipes for dishes from cultures you are not familiar with, I think it would be a lot more sensitive and accurate to note that the dish is “inspired” by the original dish.
Hi there! We did list this as “inspired” multiple times throughout the post. But we appreciate the feedback and will be sure to keep this in mind moving forward.
Andrea says
Hi there! Live this recipe!! Do you dice your potatoes by hand and if so, how? They look perfect ! If you used a machine, which one and have you had a good experience with it? I used to use the Kitchen Aid dicer but found the blades got dull pretty quickly. Your thoughts and tips? Thanks 😊❤️
We dice by hand! It’s our go-to method.
Rachel says
Please bring back the option to see comments only from people who have made the recipe! It was super useful for finding tips and modifications.
yes! We’re working on that! We made a site design switch recently and we’re going to be changing that soon!
Helena says
Hey there! I wasn’t so sure how to get this through your technical support team but I’d like to report a bug on mobile!
I’m unable to convert from US Customary to Metric while browsing your site on my phone. Hope someone can fix this!
Thanks for letting us know, Helena! We’re on it!
Elizabeth Lee says
I wanted to make this for dinner tonight, but do not have mustard seeds on hand. Any suggestions for good substitutions?
omit and sub more of the other spices!
Jennifer Mitchell says
Hi Dana,
Love the look of this recipe. Especially in the current climate when we are minimising times leaving the house and sometimes have very few ingredients left before venturing out for groceries. Thank you. Will definitely give it a try.
xo!
Petchie says
What is the green dip at the end of the video?
Our green chutney!
Elaine says
I wish you would post the measurement of the chopped potatoes or the weight. Medium is one thing to one person and something else to another. Thanks.. Looks good!
Good point! I’d say this was roughly 2.5-3 cups chopped!
Aline Gerhards says
A great recipe, I added some of your green curry paste, delicious!
Love the addition! Thanks so much for sharing, Aline! xo
Kathryn Lloyd says
Looks easy and yummy! Any thoughts on what I could substitute for mustard seeds?
Thx :-)
Omit! Or sub more of the other spices.
David Garling says
This comment in is not about the recipe above, but I do not see any place on your site for general comments.
For over a year I have recommended your site to many people as one of the best websites I have ever seen and definitely the best cooking website.
Unfortunately I think that your rearrangement of the homepage and other features on the site is major step backward. What you had was great and the new is not nearly as good graphically and in terms of ease of use. Yet another example in our culture of an improvement that is not an improvement. Also, too many annoying pop-ups.
Sorry for the poor experience, David! We recently switched up our web design and are still working out some kinks. Sorry for any inconvenience. We’ll take these notes into consideration!