Potato sabzi is a popular Indian dish that typically uses diced potatoes, spices, and a light sauce that is made without onions or garlic since these two ingredients are often not allowed during fasting. This recipe deviates somewhat from the original – the potatoes are left intact, it isn't very saucy – the results are just as delicious! Seasoned with foxnuts, cumin seeds, fennel, green chilis, and red chili powder, this is a flavorful dish you are going can pair with bread for a filling dinner or serve as a side dish to guests.

New Potato Sabzi: Indian Potatoes in Spiced Gravy [Vegan, Gluten-Free]

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  • 1 cup New potatoes
  • 1 cup foxnuts/lotus flower seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 green chilis, finely chopped
  • 1 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt, to taste
  • 2 tablespoons oil, divided


  1. Boil New potatoes along with their skin until well cooked. Remove from heat, peel the skin, and set aside.
  2. Heat 1 tablespoon of oil in a pan. Add the foxnuts and fry them for 2 minutes. Do not brown them. Remove from pan and set aside.
  3. Add remaining oil into the same pan. Add cumin seeds and let it splutter. Add fennel seeds and mix. Add finely chopped green chilis and sauté. Add all the spice powders and immediately give it a mix. Add boiled potatoes into the pan and toss well. Once all the potatoes are coated well with the spice mix, add roasted foxnuts and toss again. Lower the heat and keep tossing and cook for 3-4 minutes.
  4. Remove from heat, garnish with coriander leaves, and serve.


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