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Aloo Ki Sabzi

Aloo ki sabzi, a sattvik, gluten-free, vegan, no onion no garlic aloo sabzi to serve with poori. This Potato curry is delicious and super easy to make.
5 from 1 vote
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Course: curry
Cuisine: indian cuisine
Keyword: Potato curry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 10 minutes
Servings: 4
Calories: 112kcal
Author: Rekha Kakkar


  • 250 grams boiled potatoes diced
  • 75 grams boiled potatoes mashed
  • 400 ml water around two glasses
  • 1 cup of tomatoes chopped
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds jeera
  • 1 teaspoon green chillies hari mirch, chopped
  • 1 dried bay leaf tej patta
  • 1 teaspoon chilli-ginger paste ½ teaspoon of chilli and ginger paste each
  • ½ teaspoon turmeric powder haldi
  • 1 teaspoon cumin powder jeera powder
  • 1 teaspoon coriander powder dhania powder
  • Salt to taste
  • A few stalks of coriander leaves for garnishing.


  • Heat the oil in a medium deep dish pan or ‘kadhai.’
  • Add cumin seeds (jeera) let it crackle. Add in the chopped green chillies followed by the chopped tomatoes.
  • Now tear the bay leaf from the middle and put it in the pan.
  • Add chilli-ginger paste, stir and let it cook for 5-6 minutes in medium heat.
  • Sprinkle in salt to taste( about 1 teaspoon), red chilli powder, cumin powder, coriander powder, mix them really well mashing the tomatoes. Cook for 7-8 minutes.
  • Now add the diced boiled potatoes, mix it with the tomato gravy and add the 75 grams( 1 unit) mashed potatoes. Mix well.
  • Add water , mix it and let it simmer for 8-9 minutes in slow heat.
  • Heat off, serve it hot garnished with freshly chopped coriander leaves.



  • I almost always have boiled potatoes in my fridge, and that makes it super convenient to make this curry any time.
  • You can serve this aloo sabzi with paratha if you are not feeling upto making poori.
  • Mash the tomatoes when cooking to release its juice. This makes the curry tastier.
  • Adding one mashed potato, as I have in this recipe makes the curry thick and non-watery. In other words, it thickens the gravy. You can try this hack for any other curry.
  • Slow cooking this dish enhances the flavors as the ingredients get enough time to mingle amongst themselves.
  • Fresh coriander adds a dash of fresh fragrance and color contrast to the dish, do add them.


Calories: 112kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 2mg