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Aloo Pyaz Sabzi

Quick Aloo pyaz sabzi with few ingredients. Serve this delicious aloo sabzi with Paratha, poori, dal rice. A Potato Recipe for breakfast lunch or dinner!
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Course: Breakfast, curry, Side Dish
Cuisine: Asian, Indian
Keyword: aloo, aloo recipe, Potato curry, potato sabzi
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 153kcal
Author: Rekha Kakkar


  • WOK


  • 1.5 tablespoon Oil
  • 1 teaspoon Cumin Seeds
  • 400 grams Potatoes
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Red chilli Powder
  • Salt to taste
  • 200 grams Onion
  • 1 tablespoon Coriander crushed
  • 1 teaspoon Amchur Powder


  • Heat 1 tablespoon oil in a deep frying pan. Add cumin seeds in the pan, when cumin starts to crackle add 3 medium-sized potatoes. Dice the potatoes well and then add them to the pan.
  • Saute the potatoes for 2-3 minutes and then cover it with a lid.
  • Cover and cook the potatoes for 5 minutes and then take off the lid.
  • Stir the potatoes 1-2 times. Then cook them for another 2-3 minutes.
  • When the potatoes are 80% cooked then add ¼ teaspoon of turmeric powder, 1 teaspoon Red chilli powder, and sprinkle salt to taste.
  • Mix the potatoes and then add 2 medium-sized diced onions in them.
  • To coat the spices, mix the onion and potatoes well.
  • Add a tablespoon of crushed coriander in the pan. You can use pestle and mortar to crush the coriander.
  • For a bit of tanginess add a teaspoon of amchur powder in the pan.
  • Mix the ingredients to coat the spices well.
  • Cover and cook for 5-6 minutes, then take off the lid and mix again.
  • Serve aloo pyaaz with paratha.



  • Slice onion and potato in equal size for uniform cooking and texture. About ¼th of an inch works great. You can either slice them with knife or use mandolin of adjustable thickness.
  • If you can’t find coriander seeds you can substitute with coriander powder it tastes good too but for the best taste always use crushed coriander seeds. The crunch that comes in every mouthful is absolutely delightful.
  • When you are stir frying, cover them in-between and frequently stir them. It takes approximately 12-15 minutes of cooking so you can stir them every 3 minutes or so . In last leave them for 2-3 minutes to allow to develop some brown bits in the bottom of wok or kadai that is another delicious part about aloo pyaz sabzi.
  • If you can’t find amchoor or mango powder use juice of ¼ lime +½ teaspoon Cumin powder  in where you use amchoor. It may change the taste a bit but a slight tanginess in the sabzi is a must.


Calories: 153kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 519mg | Fiber: 4g | Sugar: 3g | Vitamin C: 24mg | Calcium: 37mg | Iron: 1mg