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Transforming Potatoes and Onions into a Flavorful Aloo Sabzi with Mustard Oil

Updated: Jun 7

Potatoes and Onions into a Flavorful Aloo Sabzi with Mustard Oil
Potatoes and Onions into a Flavorful Aloo Sabzi with Mustard Oil

Remember all those times when you look around for ingredients to cook up a quick meal and all you have left are some potatoes and onions? Well, you don’t have to settle for a bland, boring dish – if you happen to have Mustard Oil in your kitchen. In today’s post, we will show you how cold-pressed Mustard Oil and a few simple everyday spices can make the simplest of dishes come alive with sparkling flavours and enticing aromas.

We are going to use those potatoes and onions we mentioned to make a dish that is generically called Aloo Sabzi in India. There could be dozens of regional variations of this dish across the country depending on locally available ingredients and cooking styles but the version that we will be making is a traditional north Indian one.

Here are the ingredients that you will require.

Ingredients for Aloo Sabzi

  1. Potatoes (Aloo): 3 medium-sized

  2. Onion: 1, large

  3. P Mark Mustard Oil: 4 tablespoons

  4. Dry Red Chillies: 4

  5. Turmeric (Haldi) Powder: Half a teaspoon

  6. Nigella (Kalonji) Seeds: 1 teaspoon

  7. Coriander (Dhania) Leaves: 1 tablespoon

  8. Black Pepper Powder: to taste

  9. Salt: to taste

The quantities mentioned above are for preparing four servings. Adjust the quantities proportionately to suit the number of servings that you require.

Preparation for Aloo Sabzi

Wash, peel and cut the potatoes into small cubes.

Finely chop the onion.

Coarsely chop the coriander leaves.

Method of of Aloo Sabzi

Heat the Mustard Oil in a pan on a High flame. After a while, the oil will reach its smoking point and begin to emit streams of aromatic white smoke. This signals that your Mustard Oil is now ready for you to start cooking. Turn the flame down to Medium.

To the hot oil add the dry red chillies and the nigella seeds. Sauté till the seeds begin to splutter.

Next, add the potato pieces and sprinkle the turmeric powder over the contents of the pan. Stir to mix the contents well. The potatoes will take on a yellowish colour because of the turmeric powder coating. Fry till the potatoes turn golden brown in colour.

Now add around 100 millilitres of water to the pan and cover it with a lid. Let the contents cook for around 9 to 10 minutes till the potatoes become soft.

Remove the lid and add the onion and coriander leaves along with black pepper and salt to taste. Mix well and keep stirring till the water evaporates (this is a dry preparation).

Your traditional north Indian Aloo Sabzi is now ready. That was really simple, wasn’t it? This is usually eaten as a side dish and has the power to enhance the “Flavour Quotient” of any meal that you make. The secret ingredient is Mustard Oil.

You can find more recipes at :

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