Whole30 Potato Sabji

Transform your home-cooked meals with this flavorful Whole30 Potato Sabji—an irresistible twist on a classic Indian dish, made completely Whole30-compliant! This recipe features tender baby potatoes simmered to perfection in a fragrant blend of turmeric, cumin, mustard seeds, and fresh ginger, all sautéed in nutrient-rich coconut oil. With a light tomato base and a pop of freshness from chopped cilantro, this one-pan dish is as wholesome as it is delicious. Ready in just 45 minutes, it’s a meal-prep favorite for busy weeknights or a versatile side dish that pairs beautifully with salads, grilled protein, or roasted veggies. Packed with anti-inflammatory spices and naturally gluten-free, dairy-free, and vegan, this potato sabji is a must-try for anyone on a Whole30 journey or simply seeking vibrant, healthful flavors.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams baby potatoes
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium (finely chopped) onion
• 4 cloves (minced) garlic
• 1 inch piece (grated) fresh ginger
• 0.5 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 0.5 teaspoon chili powder
• 1 teaspoon salt
• 1 medium (chopped) tomato
• 2 tablespoons (chopped) fresh cilantro

Directions

Step 1

Wash the baby potatoes thoroughly and cut them into quarters.

Step 2

Boil the potatoes in a pot of water for 10 minutes or until they are just tender. Drain and set aside.

Step 3

Heat the coconut oil in a large skillet over medium heat.

Step 4

Add the mustard seeds to the hot oil and allow them to crackle for about 30 seconds.

Step 5

Add cumin seeds and let them sizzle for another 30 seconds.

Step 6

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 7

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 8

Add the turmeric powder, ground coriander, chili powder, and salt, stirring to combine.

Step 9

Add the chopped tomato and cook until soft, about 3 minutes.

Step 10

Add the boiled potatoes to the skillet, tossing to coat them in the spice mixture.

Step 11

Cook the potatoes for an additional 10 minutes, stirring occasionally until they are well coated and heated through.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve hot as a side dish to accompany your Whole30 meal or as a main with a side salad.

Nutrition Facts

Serving size	(848.6g)

Amount per serving	% Daily Value*
Calories	807.6

Total Fat 30.6g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3603.2mg	0%
Total Carbohydrate 125.4g	0%
Dietary Fiber 13.0g	0%
Total Sugars 21.2g
Protein 16.3g	0%

Vitamin D 0IU	0%
Calcium 197.8mg	0%
Iron 8.8mg	0%
Potassium 2812.4mg	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: 32.7%

Protein: 7.7%

Carbs: 59.6%