Potato Sabzi Recipe

Potato Sabzi has to be one of the most underrated Indian dishes I've come across and doesn't get as much attention as it should outside of India. It's a true Indian classic which takes so little time and is so easy to make but packs some really explosive flavours. You can serve this with any Indian curry or daal. I personally think it's fantastic on it's own and is a great dish to cook more than needed and enjoy for lunch the next day!

Serves: 2 

Prep time: 5 minutes

Cooking time: 30 minutes

Difficulty: Easy

Spices Used: Chilli Flakes, Turmeric, Coriander Seeds, Cumin Seeds (Gunpowder Chest), Fennel Seeds, Mustard Seeds, Fenugreek (Silk Road Chest).


1tbsp vegetable oil

3 Medium potatoes, chopped into cubes

1 inch ginger chopped

4 cloves of garlic, chopped

1/2tsp Chilli Flakes

1/4tsp Turmeric

1/4tsp Coriander Seeds

1/4tsp Cumin Seeds

1/4tsp Fennel Seeds

1/4tsp Mustard Seeds

1/4tsp Fenugreek

2tbsp chopped Coriander


Heat the oil in a pan to a medium heat

Add your Mustard Seeds and wait until they begin to pop, then add your Coriander Seeds, Cumin Seeds, Fennel Seeds. Mix well and cook for a few seconds - no more than 15 seconds or they will start to burn.

Add in your Fenugreek, Chilli Flakes, Red Pepper Flakes, Ginger and Garlic and fry off until the garlic starts turning a light brown.

Once light brown, add in the Turmeric and potatoes. 

Cook for a minute before adding the chopped Coriander and a pinch of salt.

Then cover and cook on a medium low heat, stirring occasionally.

Cook until the potatoes are soft on the inside, approx. 15-20 minutes. Serve with curries, rice or just have them by themselves!

Tip: In Indian cuisine it is critical to cook whole spices in oil before doing anything else. This is as the spices release their volatile oils and aromatic flavour which then combine into the oil.

It is also absolutely key that the spices are not overcooked or burnt, so don't fry them for too long or too hot! Usually a medium/medium high heat will do.







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