1-Pan Potato (Aloo) Sabzi

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Plate filled with Indian-Inspired Potato Aloo Sabzi for adding to dosas

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!

Red bell pepper, onion, potatoes, ginger, avocado oil, and spices for making our Indian-Inspired Potato Aloo Sabzi recipe

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.

Sautéed onion, bell pepper, and spices in a cast iron skillet for making our Potato Aloo Sabzi recipe

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.

Using a wooden spoon to stir ingredients for Potato Aloo Sabzi in a cast-iron skillet

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

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!

Plate of Potato Aloo Sabzi surrounded by ingredients used to make it

1-Pan Potato (Aloo) Sabzi

An easy, 1-pan take on aloo sabzi — a traditional Indian dish of stir-fried, seasoned potatoes. The perfect addition to dosas, cheelas, curries, egg dishes, and more!
Author Minimalist Baker
Print
Spoon resting on a plate of our Potato Aloo Sabzi recipe
5 from 12 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 (Servings)
Course Side Dish
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

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.
  • Serve as is, or garnish with fresh chopped cilantro. The perfect addition to dosas, cheelas, curries, egg dishes, and more! Store leftovers covered in the refrigerator up to 4-5 days. Reheat in the microwave or on in a skillet over medium heat until hot. Not freezer friendly.

Video

Notes

*Adapted from Holy Cow Vegan
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 201 Carbohydrates: 38.3 g Protein: 4.7 g Fat: 4 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.67 g Monounsaturated Fat: 2.54 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 59 mg Potassium: 1064 mg Fiber: 4.4 g Sugar: 4.4 g Vitamin A: 375.61 IU Vitamin C: 35.22 mg Calcium: 30.34 mg Iron: 1.75 mg

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  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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.

  7. Caryl says

    This sounds great! And I have all the ingredients EXCEPT white potatoes. Can I make this with sweet potatoes?

  8. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  9. 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 😊❤️

  10. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      yes! We’re working on that! We made a site design switch recently and we’re going to be changing that soon!

  11. 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!

  12. Elizabeth Lee says

    I wanted to make this for dinner tonight, but do not have mustard seeds on hand. Any suggestions for good substitutions?

  13. 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.

  14. 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!

  15. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!