Aloo Sabzi
Ingredients
- 3 medium potatoes, peeled and cut into 1.5 cm cubes
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 tsp ginger-garlic paste
- ½ tsp cumin seeds
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp red chilli powder
- ¼ tsp garam masala
- 1.5 tbsp oil
- 3 tbsp water
- Salt to taste
- Fresh coriander to finish
Steps
- 1
Start the masala base
In a large microwave-safe bowl, combine oil, cumin seeds, and onion. Microwave on HIGH for 3 minutes, stirring once halfway, until the onion softens and lightly colours.
- 2
Add ginger-garlic and tomato
Add ginger-garlic paste and tomato to the onion. Microwave on HIGH for 2 minutes until the tomato softens and the masala thickens.
- 3
Add spices and potatoes
Add all dry spices and salt. Stir well to coat. Add the potato cubes and 3 tbsp water. Mix thoroughly so every piece is coated in masala.
- 4
Cook covered
Cover the bowl tightly (use a microwave-safe lid or plate). Microwave on HIGH for 6 minutes.
- 5
Check and finish
Remove and pierce a potato cube with a fork — it should go through easily. If not, continue in 2-minute bursts. Add garam masala, stir, and cover for 1 more minute.
- 6
Serve
Garnish with fresh coriander and serve with roti, paratha, or as a side with dal-rice.
Tips for Best Results
💡 Uniform small cubes cook evenly
Large or uneven potato pieces will have some parts overcooked and others still raw. Cut to 1.5 cm cubes for even cooking throughout.
💡 The water creates steam
The 3 tablespoons of water in the covered bowl create steam that cooks the potatoes through. Do not skip it or the potatoes will dry out.
💡 Add garam masala at the end
Garam masala added too early loses its fragrance. Add it in the final minute for the best aroma.
About this recipe ↓About this recipe ↑
The Most Everyday Dish of All
If dal is the backbone of the Indian kitchen, aloo sabzi is the quick fix — the dish you make when there is nothing else, when time is short, or when you just want something simple and satisfying. It also happens to be one of the easiest dishes to make in a microwave.
The microwave cooks potatoes faster than a stove and eliminates the risk of burning the masala. The key is cutting potatoes into small, uniform pieces so they cook evenly, and using a little water to create steam.
More details ↓More details ↑
Your Microwave Can Cook Indian Food
Aloo sabzi is proof that everyday Indian cooking works in a microwave. Explore more no-gas recipes — from rajma to dal to khichdi — in our full collection.
