1-Pan Potato (Aloo) Sabzi
1-Pan Potato (Aloo) Sabzi
Ingredients
SABZI
- 1 tbsp coconut oil
- ½ cup red onion finely diced
- 1½ tbsp fresh ginger grated
- 1 tsp mustard seeds
- ½ tsp chili flakes
- ⅛ tsp salt
- ½ cup red capsicum chopped
- 4 potato peeled and diced
FOR SERVING optional
- ¼ cup coriander finely chopped
Instructions
- Heat a large skillet (preferably cast iron) over medium heat. Once hot, add oil, onion, ginger, mustard seeds, chili flakes, and a healthy pinch of sea salt. Sauté for 2-3 minutes, stirring frequently, until onions are slightly translucent.1 tbsp coconut oil, ½ cup red onion, 1½ tbsp fresh ginger, 1 tsp mustard seeds, ½ tsp chili flakes, ⅛ tsp salt
- Add the red capsicum and another pinch of salt. Sauté for 2-3 minutes. Then add the diced potatoes and another generous pinch of sea salt and stir to coat.½ cup red capsicum, 4 potato
- Cover (to help steam the potatoes) and sauté for 20-25 minutes, reducing heat as needed and adding a splash of water (or oil) if the contents start sticking to the bottom of the pan. Stir occasionally.
- Serve as is, or garnish with fresh chopped coriander. The perfect addition to dosas, cheelas , curries, egg dishes, and more! Store leftovers covered in the refrigerator up to 4-5 days. Reheat in the microwave or on in a skillet over medium heat until hot. Not freezer friendly.¼ cup coriander
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