Aloo Sabzi

Ever wonder why some potato curries taste flat while others sing?

This Aloo Sabzi is the classic, tangy-spiced potato curry that turns simple puris, parathas or rotis into a proper feast. If you want a breakfast that feels special but doesn’t need hours in the kitchen, this is your go-to.

Quick background: where this comes from

Aloo sabzi is pan-India comfort food with regional variations. The “poori wale aloo” version is especially popular in North India and Maharashtra as a festive breakfast — but the spices and tempering here borrow from broader South/North techniques, giving you a balanced, crowd-pleasing curry.

Why this dish is great

Comfort without complexity — potatoes are filling and mild, so the sabzi appeals to all ages.
Make-ahead friendly — potatoes hold up well and the flavors deepen overnight.
Budget-friendly — inexpensive staples, high satisfaction.
Customizable — turn it milder for kids or spicier for adults with simple adjustments.

Ingredient breakdown — what each part brings to the bowl

Potato — creamy body, neutral canvas that soaks up the masala.
Pound Masala (coriander, fennel, cumin, pepper) — aromatic warmth and a gentle heat. Freshly crushed makes a big difference.
Tomato — acidity and body for the gravy.
Amchur (dry mango powder) — the tangy punch that distinguishes poor i sabzi from plain aloo.
Kasuri methi — a finishing herb that adds depth and that “restaurant” tone.
Garam masala — a final flourish of spice complexity.
Asafoetida (hing) — digestive aid and subtle umami (especially useful if you’re skipping onions/garlic).

How to cook it

Start by cooking the potatoes until tender — pressure-cooker or stovetop works fine. While they’re cooking, lightly crush your pound-masala so it’s aromatic and ready. Heat oil, add the whole warm spices (cinnamon, cloves, cardamom, bay leaf and a pinch of cumin) and let them bloom — this is where the oil gets flavored and your sabzi gains depth.

Sauté some chopped onion until golden, stir in a little ginger-garlic paste and the slit green chilli for heat. Add chopped tomatoes and cook till soft and fragrant. Now sprinkle turmeric, hing, Kashmiri chilli and the pound-masala. Pour a little water, let the masala simmer and lose its raw edge, then fold in the roughly mashed potatoes so they soak up the gravy.

Finish with a pinch of garam masala, a sprinkle of kasuri methi and a handful of fresh coriander. Taste — add amchur (or lemon) if you want a brighter tang. That’s it: a quick, layered aloo sabzi that’s balanced and soulful.

Pro Tip 💡: Toast and crush the pound-masala just before you cook. A quick dry-roast for 30 seconds intensifies the aroma and prevents any raw spice taste. Freshly crushed spices make the sabzi sing

https://www.youtube.com/watch?v=7KBgV1TgVtw

What this dish tastes like

Think soft, lightly mashed potatoes wrapped in a gravy that’s warm, tangy and mildly spicy. The pound-masala (coriander + cumin + pepper + fennel) gives an aromatic backbone, amchur adds a pleasant sour note, and kasuri methi lends that restaurant-style finish. Texture-wise you get fluffy potato bits in a saucy base — perfect to scoop up with a puffed puri.

What goes along

Puffed puris — classic and unbeatable.
Chapatis / Parathas — makes for a hearty meal.
Raita (cucumber or boondi) — cooling contrast.
Pickle & papad — texture + acidity to brighten each bite.

How to serve

Serve piping hot. Spoon a generous helping of aloo sabzi onto the plate, place the crisp puris alongside, and top with chopped coriander. Squeeze a wedge of lemon if you like extra zing. For a homestyle spread, add plain yogurt and mango or lime pickle on the side.

Packing & lunchbox tips

Pack sabzi and rotis/puris separately — sabzi stays fresh and rotis keep from getting soggy.
If you must pack together, keep the sabzi thick (less water) so it doesn’t make the bread soggy.
Reheat gently on stovetop with a splash of water; microwave briefly if you’re in a hurry.

Party & bulk prep

Double the masala: roast and crush a larger batch of the pound-masala — it stores well in an airtight jar for weeks.
Cook potatoes in bulk and refrigerate; when it’s party time, quickly warm the gravy and toss potatoes in.
Keep a tray of warm puris ready or make parathas in advance and reheat on a griddle. For buffet service, set up a “build-your-bowl” station with sabzi, puris, raita, pickles and papad.

Cooking Method: Sauteing, Simmering

Cuisine: Indian

Courses: Breakfast, Dinner, Side Dish

Servings: 4

Calories: 232

Best Season: Suitable throughout the year, Winter

Dietary: Dairy Free, Gluten Free, Heart-Healthy, High-Fiber, Nut-Free, Vegan, Vegetarian

Description

Aloo sabzi, also called puri wale aloo, is a classic north indian-style potato curry that’s tangy, mildly spiced, and full of homely comfort. Soft boiled potatoes are mashed and simmered with tomatoes, fresh pound masala, and pantry spices until you get a saucy, flavorful curry that pairs perfectly with puffed puris or soft chapatis. It’s simple, budget-friendly, and comes together in under an hour — making it ideal for a weekend breakfast, tiffin, or even a quick dinner. This is the kind of dish that brings warmth to the table and never fails to please.

Ingredients

To make pound masala

2 tsp coriander seeds
1/2 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp peppercorns

To make aloo sabzi

4 potatoes (boiled and roughly mashed)
3 tbsp oil
whole spices (cinnamon, cloves, cardamom, bay leaf, cumin seeds)
1 onion (finely chopped)
1/2 tsp ginger-garlic paste
1 green chilli (slit)
2 tomatoes (finely chopped)
1/4 tsp turmeric powder
1/4 tsp hing/asafoetida
1 tsp kashmiri chilli powder
1 tsp salt
1 tsp amchur powder
pound masala mix (freshly crushed; keep aside)
2 cups water
1/2 tsp garam masala
1 tsp kasuri methi (crushed)
handful coriander leaves (chopped)

Instructions

Prep Work

1
Crush pound masala
Coarsely crush coriander, fennel, cumin and pepper until aromatic and slightly coarse; set aside.
2
Chop aromaticsFinely chop onion and tomatoes, slit the green chilli, crush kasuri methi and chop coriander leaves.
3
Measure spicesArrange turmeric, hing, kashmiri chilli, amchur, salt, garam masala and pound masala for easy use.

Method

4
Pressure-cook potatoes
Place potatoes in the pressure cooker with water and cook until tender; allow 4–5 whistles, then switch off and let pressure release naturally.
5
Peel and mash potatoesPeel the cooked potatoes and roughly mash them, leaving some texture.
6
Heat oil and temperHeat oil in a pan and add whole spices (cinnamon, cloves, cardamom, bay leaf and cumin seeds); sauté until aromatic.
7
Sauté onionAdd chopped onion and sauté until golden.
8
Add ginger-garlic and chilliesStir in ginger-garlic paste and slit green chillies; cook briefly.
9
Cook tomatoesAdd chopped tomatoes and cook until soft and the oil separates.
10
Add ground spicesAdd turmeric, hing, kashmiri chilli, salt, amchur and the fresh pound masala; stir well.
11
Simmer with waterAdd water and simmer for 5 mins until the raw aroma of spices fades.
12
Add potatoes and cookStir in the mashed potatoes and cook on low heat until the flavors meld and sabzi comes together. Add the garam masala and simmer for about ten minutes.
13
Finish and garnishFinish with crushed kasuri methi and chopped coriander leaves; adjust salt and serve hot with puri or chapati.