Aloo ki Subji
Warm, comforting, and bursting with flavor, Aloo ki Subji is a classic Indian potato curry that’s as satisfying as it is simple to prepare. This vegan and gluten-free dish combines tender, golden potatoes with a fragrant blend of spices like cumin, mustard seeds, turmeric, and coriander, all brought to life with the freshness of ginger and green chili. Simmered to perfection, it’s a wholesome, one-pot recipe that’s ideal for busy weeknights or a hearty weekend lunch. Finished with a glorious garnish of fresh coriander leaves, this vibrant curry pairs beautifully with soft roti, flaky paratha, or steamed rice, making it a versatile addition to any meal. Ready in just 35 minutes, this easy homemade Aloo ki Subji is a go-to recipe for anyone craving authentic Indian flavors.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 4 medium potatoes
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 0.25 teaspoon asafoetida
- 2 whole, slit green chili
- 1 inch, grated ginger
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon or to taste salt
- 1 cup water
- 2 tablespoons, chopped fresh coriander leaves
Directions
Step 1
Peel and dice the potatoes into small cubes. Rinse them thoroughly under cold water to remove excess starch.
Step 2
In a heavy-bottomed pan, heat 2 tablespoons of cooking oil over medium heat.
Step 3
Add 1 teaspoon of cumin seeds and 0.5 teaspoon of mustard seeds to the hot oil. Allow them to sizzle and crackle for about 30 seconds.
Step 4
Add 0.25 teaspoon of asafoetida, 2 slit green chilies, and 1 inch of grated ginger to the pan. Stir well for another minute until fragrant.
Step 5
Sprinkle in 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 1 teaspoon of coriander powder. Stir the spices well to combine them with the aromatic base.
Step 6
Add the diced potatoes to the pan, stirring well so that the potatoes are coated evenly with the spice mixture.
Step 7
Season with 1 teaspoon of salt or to taste, and pour in 1 cup of water. Stir the mixture and bring it to a simmer.
Step 8
Reduce the heat to low, cover the pan, and let the potatoes cook for about 15-20 minutes, stirring occasionally, until they are tender and the flavors have melded.
Step 9
Once the potatoes are cooked through, uncover the pan and increase the heat to medium. Allow any excess water to evaporate, stirring occasionally, for about 3-4 minutes.
Step 10
Garnish with 2 tablespoons of chopped fresh coriander leaves before serving.
Step 11
Serve the Aloo ki Subji hot with your choice of bread, such as roti or paratha, or rice.
Nutrition Facts
| Serving size | 1128.6 grams (1128.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1048 |
| Total Fat 31.00g | 40% |
| Saturated Fat 4.30g | 22% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 2466mg | 107% |
| Total Carbohydrate 179.10g | 65% |
| Dietary Fiber 20.90g | 75% |
| Total Sugars 11.50g | |
| Protein 22.40g | 45% |
| Vitamin D 0IU | 0% |
| Calcium 203mg | 16% |
| Iron 13mg | 73% |
| Potassium 4603mg | 98% |
Source of Calories