Aloo Sabzi – Modern Interpretation

Inspired by Minimalist Baker
An easy, 1-pan dish of everyday staple ingredients, stir-fried, and turned sensational by the addition of traditional Indian spices. This wholly Plant-Based dish can stand-alone brilliantly. Or, serve it accompanied by any protein, and you have an equally great choice for Breakfast, Lunch or Dinner, just by merely changing your accompaniments:

  • Breakast?    With eggs
  • Lunch?        In a wrap, with leaf lettuce and shredded carrots added
  • Dinner?     With grilled marinated tofu or shrimp.

Swap seasonings to create a Mediterranean, or Tex-Mex version of these humble yet devastatingly great “hash-brown” cubed potatoes.  If you’re partial, like me, to staying on the Asian Subcontinent, this recipe will be the perfect addition to dosas, cheelas, curries, egg dishes, and more!

TOTAL TIME 35 minutes (PREP 10 / COOK 25 mins)
YIELD: 4 Entrée Sized Servings

INGREDIENTS:

  • 1-2 Tbsp. Algae Oil (Thrive Oil has a high smoke point, and is heart-healthiest of ALL culinary oils)
  • 1 Onion (red preferred, diced)
  • 1 Bell Pepper, seeded and chopped (red is highest in Vitamin C!)
  • 6 Small Potatoes, cut into small cubes (red or yellow)
  • 2 Tbsp. Ginger (paste, or freshly grated)
  • 1 Tbsp. Mustard Seeds (brown or yellow)
  • ½ tsp. Red Pepper Flakes (If adventurous, try the more floral pepper spice, “Berebere” instead)
  • Himalayan Pink, or Sea Salt, finely ground, 1-2 healthy pinches, to taste
  • Optional Garnishes: 1 bunch cilantro, chopped; 1 jalapeno, diced

METHOD:

If you want crusty hash browns (and who wouldn’t), pick a heavy bottom pan. I love a wok, but without gas flames, my “go-to” is a large cast iron skillet. (That said…. Do NOT cook Step 1 nekkid) Heat your pan, add algae oil, then mustard seeds and red pepper flakes. When the seeds start popping (yeah, this is why you’re not nekkid right now!) add in diced onion (and optional chopped jalapeno), a healthy 1st pinch of salt.  Sauté, stirring frequently until onions are slightly translucent, 2-3 minutes.

Next, add the diced bell pepper with another pinch of salt, sautéing 2-3 minutes longer. Then add the diced potatoes and yes, another pinch of salt, stirring to coat.

Cover the pot now to create steam which will help the potatoes cook evenly. Continue to cook for 20-25 minutes, sautéing occasionally, and reduce heat if needed. If the contents startto stick to the bottom of the pan, add a splash of water. Stir occasionally. Serve while hot and crispy, sprinkled liberally with torn cilantro. Mmmm… Enjoy!

Notes: Do NOT attempt to freeze & thaw this dish, or, really, any potatoes. However, leftovers keep up to 4-5 days when covered and stored in the refrigerator. Reheat in a skillet over medium-heat until hot.

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