Main Courses, Vegetarian

Aloo di Sabji

Cooks in 1 Hr 50 Minutes Difficulty Easy 4 comments
Punjabi Potato Curry

Aloo di sabji is the best comfort food you could ask for.

It doesn’t matter what the temperature, season, or day looks like, aloo puri is the PERFECT brunch treat, or pick me up comfort food. Aloo di sabji is warm, hearty, and so incredibly flavorful. The puri is fluffy, crisp, and chewy. The veggies are fresh, and the raita (not pictured above) is soothing and cooling. It is the most quintessential and authentic Punjabi dish.

This recipe is tried and true, and you may say, who starts a cooking site just to say, “Hello, my food is shit.” But I mean it is tried and true in the sense that this is the same recipe that my family has made for 3 generations. Being Punjabi, I take wild offense to “authentic Punjabi” anything that then turns out to be a pile of poo. We do not use curry leaves in Punjab, we import coconut milk, so it’s not a go to, and we have no clue what the hell to do with anything Bengali. So similarly, don’t fall prey to basic bitches and their PSL obsessions. I almost feel the need to insert a be Punjab buy Punjab sticker. Instead I’ll say authentic Punjabi recipes are hearty, satiating, and meaty by the very nature of the base masala. Perfect for brunch, lunch, or a cozy comfort food.

Aloo di Sabji

0 from 0 votes
Course: MainCuisine: Punjabi, IndianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 

50

minutes
Total time

2

hours 

5

minutes

Ingredients

  • 3 tbsp vegetable oil

  • 2 tsp black mustard seeds

  • 4 tbsp cumin

  • 3 onions, chopped

  • 6 tbsp ginger, minced

  • 2 green chilies, chopped

  • 2 Indian bay leaves

  • 2 dried red chilies

  • 4 tbsp coriander seed, ground

  • 1/2 tsp turmeric

  • 6 tomatoes, chopped

  • 7 potatoes, chopped into 1 (ish) inch pieces

  • 7 cups water

  • Salt, to taste

Directions

  • In a large pot, heat vegetable oil over medium heat.
  • Add and saute black mustard seeds till lightly popping and fragrant. Approximately 1-2 minutes.
  • Add and saute cumin till golden brown and fragrant. Approximately 2-3 minutes.
  • Add and saute onions till golden brown. Approximately 10 minutes.
  • Add and saute ginger till fragrant. Approximately 2 minutes.
  • Add and saute green chilies till fragrant. Approximately 1 minute.
  • Add in an saute bay leaf, dried red chilies, coriander seeds, and turmeric for 2 minutes.
  • Add tomatoes and saute till they break down and create a homogeneous mixture with the other ingredients. Make sure to stir consistently to avoid sticking. Approximately 10-15 minutes.
  • Add in potatoes and saute for 3 minutes.
  • Add in 1/2 of your water, bring the dish to a boil and continue to cook for 15 minutes.
  • Salt to taste, add in remaining water, and cook covered till your gravy thickens to the desired level. Approximately 60 minutes. Stir occasionally.
  • Remove from heat. Garnish with cilantro and serve immediately.

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Nutrition Facts

6 servings per container


  • Amount Per ServingCalories323
  • % Daily Value *
  • Total Fat 9g 14%
    • Saturated Fat 1.6g 8%
  • Sodium 69mg 3%
  • Potassium 1601mg 46%
  • Total Carbohydrate 56.8g 19%
    • Dietary Fiber 10.3g 42%
    • Sugars 9.6g
  • Protein 7.7g 16%

  • Calcium 8%
  • Iron 30%

* 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.

4 Comments

  1. This sounds wonderful and usually quite enjoy many aloo dishes I’ve tried although I am certainly poorly equipped to know how authentic any of the others were. There are so many green chilis around the world with relatively few available in my part of Canada. Are you able to suggest a typical pepper equivalent for this recipe?

    • Oh I’m so glad to hear that you like aloo, in general. Authenticity is always hard to glean these days on the internet. Especially, with Punjabi food. You can use any pepper that you prefer, to be honest. Jalapenos, Serranos, Thai peppers, etc.I just wouldn’t use anything as mild as an Anaheim.

  2. So excited that you are making this……..

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