Aloo Sabzi

Potato Sabzi is a simple and quick recipe made with boiled potatoes and spices. This good old potato sabzi goes well with pooris and even chapatis. Aloo Sabzi with pooris is an all time favourite breakfast dish in major parts of India. In Maharashtra, Potato bhaji with pooris is a must have dish for most festivals. Here’s the recipe for the simple Aloo sabzi.


6 to 7 potatoes (aloo)
1 tbsp oil (tel)
1 tsp split black gram (udad dal)
1 tsp mustard seeds (rai / sarso)
10 to 12 curry leaves (kadi patta)
1 tsp chopped garlic (lehsun)
2 green chillies, slit vertically (hari mirch)
1 tsp asafoetida (hing)
1 small onion, chopped (pyaaz)
1 tsp turmeric powder (haldi)
Salt as per taste (namak)
1 tbsp chopped coriander leaves (hara dhaniya)


  • Wash the potatoes and place them in a pressure cooker.
  • Add sufficient water so that the potatoes are fully immersed in water.
  • Close the lid and cook the potatoes for 3 to 4 whistles.
  • Once the pressure escapes fully, open the lid.
  • Allow the potatoes to cool down.
  • Peel the potatoes and chop them into tiny pieces.
  • Keep this aside.
  • Heat 1 tbsp oil in a pan.
  • Add split black gram and mustard seeds.
  • When the seeds start crackling, add curry leaves, chopped garlic, chopped green chilies and asafoetida.
  • Saute for few seconds.
  • Now, add chopped onion and saute for 3 to 4 minutes on low flame.
  • Add the chopped potatoes and mix.
  • Add turmeric powder, salt and give it a mix.
  • Now, add chopped coriander leaves and mix.
  • Serve hot with pooris.


You can squeeze half a lemon over the bhaji after turning off the heat, though I have not added. The bhaji tastes great even without the lemon juice.





Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.