Punjabi Masala Aloo
Punjabi Masala Aaloo is one of the first dishes that I learnt to cook on my own. It is a good option if you are in your early struggling days of cooking, as it does not require many ingredients and is a dish which is simple at heart. Minimal cooking time is an added bonus. It mainly centres around two major ingredients: Baby potatoes (aaloo) and curds (dahi). Cashew nuts (kaju) also add their own magical creamy touch and make the spicy onion-tomato gravy an adventurous yet pleasant ride to go along for. The baby potatoes can be boiled and used as it is without peeling their skin off, but I prefer to peel and add them to the gravy. Although I have used some spices in this dish, the hot flavour is mellowed down by the presence of curds and gram flour (besan) with their rich taste. These spices can be added according to taste. But make sure that you add dried fenugreek seeds (kasoori methi) as it makes the dish more exciting. Punjabi Masala Aaloo tastes scrumptious with paratha topped with some butter (makhhan). If you can’t travel to Punjab, this is as close as you will get in experiencing this vibrant place.
You may also like other Punjabi recipes Amritsari Dal, Punjabi Kadhi Pakoda, Amritsari Vadiyan Pulao, Dal Fry.
How to make Punjabi Masala Aloo
|Baby potatoes (aalo)||500 grams|
|Hot spices (garam masala)||1 tea spoon|
|Red chilli powder (lal mirch)||½ tea spoon|
|Coriander (hara dhaniya) leaves, finely chopped||2 table spoon|
|Vegetable oil||for frying|
|Salt (namak)||to taste|
|Yougurt (dahi)||1 cup|
|Gram flour (besan)||1 table spoon|
|Dried fenugreek leaves (kasoori methi)||1 tea spoon|
To Make paste
|Onion (payaz), sliced||1 cup|
|Green chillies (hari mirch), slit||3-4|
|Garlic (lahsan)||5-6 pods|
|Ginger (adrakh)||1″ piece|
|Cashew nuts (kaju)||2 table spoons|
- 1. Take onion, garlic, ginger, green chillies and cashew nuts in a blender jar and make a smooth paste.
- 2. Wash, boil and peel potatoes.
- 3. Heat oil in a pan and fry potatoes and keep aside. Drain excess oil on paper towel and set aside.
- 4. Now take 2 table spoons oil in another pan and heat it.
- 5. Now take 2 table spoons oil in another pan and heat it. Add ground spices stir it for 5 minutes.
- 6. Add red chilli powder, dried fenugreek leaves and stir.
- 7. Now mix curd and gram flour in a bowl and mix it well.
- 8. Add this mixture to pan and fry it for few more minutes.
- 9. Add fried potatoes and salt and simmer it for 10 minutes.
- 10. Sprinkle ½ tea spoon of hot spices and put the flame off.
- 11. Sprinkle the coriander leaves and serve it with hot paratha or roti.
- Recipe Type : Punjab, Regional, Vegetarian
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