Dairy-Free Aloo Ki Sabzi

Transform your weeknight dinners with this flavorful and comforting Dairy-Free Aloo Ki Sabzi, a vibrant Indian potato curry that’s bursting with traditional spices yet free of any dairy. This recipe combines tender, golden potatoes with the rich essence of cumin, turmeric, and garam masala, all simmered in a zesty tomato-onion base. Ready in just 40 minutes, this one-pan dish is perfect for busy days and pairs wonderfully with fluffy steamed rice or warm whole wheat roti. Finished with fresh coriander for a fragrant, refreshing touch, this vegan aloo ki sabzi is a wholesome, satisfying choice for anyone seeking authentic Indian flavors made with simple, everyday ingredients.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 1 large Onion
• 2 medium Tomato
• 1 tablespoon Ginger-Garlic Paste
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1.5 teaspoon Coriander Powder
• 2 small Green Chilies
• 2 tablespoons Fresh Coriander Leaves
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 1 cup Water

Directions

Step 1

Peel the potatoes and cut them into small cubes. Rinse them in cold water and set aside.

Step 2

Chop the onion and tomatoes finely and slit the green chilies lengthwise.

Step 3

Heat the vegetable oil in a deep pan or kadhai over medium heat.

Step 4

Add the cumin seeds to the hot oil. Once they start to splutter, add the chopped onions.

Step 5

Cook the onions until they turn golden brown. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

Step 6

Add the chopped tomatoes and cook until they are soft and the oil starts to separate.

Step 7

Mix in the turmeric powder, red chili powder, garam masala, and coriander powder. Sauté the spices for a minute.

Step 8

Add the cubed potatoes to the pan and stir well, ensuring they are coated with the spice mixture.

Step 9

Pour in the water, add salt, and slit green chilies. Mix thoroughly.

Step 10

Cover the pan with a lid and let it cook on low heat for about 15-20 minutes, or until the potatoes are fully cooked and tender.

Step 11

Stir occasionally and check for doneness. Add a little more water if required to prevent sticking.

Step 12

Once the potatoes are cooked, uncover the pan and sprinkle freshly chopped coriander leaves on top.

Step 13

Stir gently and cook for an additional 2 minutes to let the flavors meld.

Step 14

Serve hot with steamed rice or whole wheat roti for a complete meal.

Nutrition Facts

Serving size	(1570.6g)

Amount per serving	% Daily Value*
Calories	1225.9

Total Fat 30.1g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 4829.3mg	0%
Total Carbohydrate 225.0g	0%
Dietary Fiber 27.0g	0%
Total Sugars 40.8g
Protein 27.8g	0%

Vitamin D 0IU	0%
Calcium 289.0mg	0%
Iron 16.1mg	0%
Potassium 5370.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.1%

Protein: 8.7%

Carbs: 70.2%