Dishoom's Aloo Sabzi

Dishoom's Aloo Sabzi

Here's a delicious recipe for a vegetarian Indian meal using hickpeas and potatoes.   The recipe is drawn from Dishoom, considered by many to be London's best Indian restaurant.

This meal was really nice.  What I have come to love about Indian cooking is the recipes call for numerous, different spices and items, and they are assembled in a process. It’s not uncommon, for example, to heat oil and toast seeds or brown garlic and fresh ginger for 30 sec - 1 min, then remove it all from heat, and to add it back later in the process.  And this recipe asked for like 1tsp Amchur, 1/2 tsp Deggi Mirch (Kashmir Chili), a squeeze of lime, some cilantro stems, etc etc.  We have all of the items.  It's fun to cook!  Delicious to eat.

Here a link to the online recipe and here are the basics:


  • 4-5 medium size potatoes diced
  • 1 tablespoon oil
  • 3 medium size onions finely sliced
  • 3-4 slit green chillies
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon ginger garlic paste
  • 1 tablespoon freshly chopped coriander leaves
  • 1 tablespoon fresh fenugreek leaves methi leaves


  • Firstly, in a pressure cooker or cooking vessel, add oil and heat it.
  • Add sliced onions and slit green chillies into it and saute for few minutes, cook until onions get soft(not brown).
  • Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix and saute for few seconds.
  • Add diced potatoes, mix and cook for about two minutes.
  • Add about a cup of water, add chopped coriander leaves and methi leaves into it and mix well.
  • Cook until aloo is cooked well or pressure cook for about 3 whistles.
  • Reduce the steam and check if aloo is done.
  • If there is any water content remaining, cook for about a minute by keeping the lid uncovered.
  • Serve aloo sabzi with chapati!!!


1.Skip adding methi/fenugreek leaves if not available.
If you make it, let us know.  Come to the store or order online to get the ingredients!


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