Indian Style Potato, Onion, and Tomato Sabji Recipe

This post may contain affiliate links which means I make a commission if you shop through my links. Disclosure Policy

My mother used to make this dish of potatoes, onions, and tomatoes cooked Indian style quite often when we were growing up.

This side dish recipe is so versatile that it can go with almost any meal.

Typically, I make this alongside a meal of dal and rice with a hearty naan bread, chapati, or roti.

And the next day, you can make a lunch wrap with the leftovers.

This dish is sometimes referred to as a potato sabji, shak, sabzi, or some other term depending on what region of India you are familiar with. But no matter the term, it refers to a dish made of mixed vegetables – which is what this recipe is.

potato sabji in bowl with spoon

Cooking Tools You Will Need

You don’t need many utensils to make this potato shak.

Basically you need a non-stick skillet (because potatoes tend to stick) with lid, and a silicone spoon.

I used my Caraway fry pan and was really impressed with the non-stick properties (you can read my Caraway Cookware review here). It doesn’t come with a lid – but the lid from the dutch oven fits the fry pan.

Ingredients

The ingredients for the potatoes, onions, and tomatoes cooked Indian Style are pretty simple. You need:

  • potatoes,
  • onions,
  • tomatoes,
  • and spices.

The Potatoes

To make this recipe I used diced Idaho potatoes but you could also use Yukon Gold potatoes.

Idaho potatoes tend to get a little mushier while the pieces of the Yukon Gold variety tend to hold their shape better.

The Onions

I used one small yellow onion for this recipe.

A red onion would work fine as well but might give a different color to the finished dish.

The Tomatoes

For this recipe I used half of a 15 oz can of petite diced tomatoes.

If I have fresh tomatoes on hand, I will pulse about two medium tomatoes in a food processor or Magic Bullet to get about one cup diced and use these instead.

The Spices

I used a few different spices to season this recipe:

How to Make This Indian Style Potato, Onion, and Tomato Recipe

To make this potato sabji, get organized by prepping all your ingredients first.

Dice the potatoes into a medium dice of about half inch squares.

Chop the onions into a medium dice as well.

Open your can of tomatoes and measure out the amount you will use.

Measure out all of your spices into small bowls. You can mix the turmeric, cumin powder, coriander powder, and garam masala together in one bowl.

oil heating in skillet

Begin by heating some canola or avocado oil in your skillet.

When the oil is hot add in the potatoes and cook over medium heat for about 10 minutes or until the potatoes are partially done. Stir occasionally to keep the potatoes from sticking.

diced potatoes in skillet on stove

Push the potatoes to the outer edges of the skillet and add the cumin seeds in the center and let them toast for about a minute.

Add in the onions and stir everything together. Cook for a few minutes more, adding more oil if needed.

diced potatoes, sliced onions, and cumin seeds cooking in skillet on stove

Sprinkle the mixture with salt.

Next pour in the diced tomatoes and water.

Bring to a simmer.

Stir in the remaining spices except for the cayenne pepper (if using).

Cover and cook for another five minutes or so until the potatoes are cooked all the way through. Keep checking to make sure there is enough water and add more if needed.

You can let most of the water evaporate if you want a drier sabzi or you can add a little more water if you want more of a curry style dish.

At this point give it a taste and add more salt if needed. Also sprinkle in the cayenne pepper a little at a time, tasting for the appropriate spice level.

Serve hot.

An Easy Side Dish

This Indian style potatoes, onions, and tomatoes side dish is super easy to make and goes with just about any main meal.

You can make it mild or spicy depending on how you like it.

Let me know if you tried the recipe and how you like it.

Bon appetit!

bowl of potato, onion, and tomato curry cooked Indian style

Print This Recipe

Yield: 4 side dish servings

Indian Style Potatoes, Onions, and Tomato Sabji

bowl of potato onion and tomato curry

This Indian Style Potatoes, Onions, and Tomato Sabji is an easy to make side dish that goes will with a variety of meals. You can make it mild or spicy depending on your taste.

Ingredients

  • 1 tablespoon canola or avocado oil
  • 3 Idaho potatoes, diced into half inch squares
  • 1 yellow onion, chopped
  • 8 oz canned petite diced tomatoes
  • 1/2 cup water
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon cayenne pepper powder or to taste (optional)
  • 1 tablespoon chopped cilantro for garnish (optional)

Instructions

  1. Begin by heating some canola or avocado oil in a non-stick skillet over medium heat.
  2. When the oil is hot add in the potatoes and cook for about 10 minutes or until the potatoes are partially done. Stir occasionally to keep the potatoes from sticking.
  3. Push the potatoes to the outer edges of the skillet and add the cumin seeds in the center and let them toast for about a minute.
  4. Add in the onions and stir everything together. Cook for a few minutes more, adding more oil if needed.
  5. Sprinkle the mixture with salt and stir.
  6. Next pour in the diced tomatoes and water.
  7. Bring to a simmer.
  8. Stir in the remaining spices except for the cayenne pepper (if using).
  9. Cover and cook for another five minutes or so until the potatoes are cooked all the way through. Keep checking to make sure there is enough water and add more if needed.
  10. Let most of the water evaporate if you want a drier sabzi or add a little more water if you want more of a curry style dish.
  11. Taste and add more salt if needed.
  12. Srinkle in the cayenne pepper a little at a time, tasting for the appropriate spice level.
  13. Garnish with chopped cilantro, if using.
  14. Serve hot.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 179Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 605mgCarbohydrates: 33gFiber: 4gSugar: 4gProtein: 4g

Occasionally, you will find nutrition information provided with recipes on AlmostPractical.com - this information is created from online calculators and is an ESTIMATE only. I am not a nutritionist or registered dietician. Nutritional information can vary depending on the brands and the actual ingredients that you use. By using this site and it's contents, you agree to hold harmless AlmostPractical.com and its owners for any loss or damage you incur that results from your use of the nutritional information provided by this site.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.