Patiala Aloo Recipe
Experience the rich flavors of North Indian cuisine with this delightful Patiala Aloo recipe, a dish that showcases the versatility of potatoes combined with aromatic spices and tangy elements. Perfect as a main course, this vegetarian dish is both hearty and satisfying, making it ideal for family dinners or special occasions. Pair it with various Indian breads or lentils for a complete meal that is sure to impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 5, peeled and cut into cubes |
| Mustard oil or cooking oil | 2 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (hing) | A pinch |
| Fenugreek seeds (Methi) | 1/4 teaspoon |
| Green chilli | 1, slit |
| Red chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Bay leaf (Tej Patta) | 1 |
| Coriander powder (Dhania) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Chaat masala powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Kasuri methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Homemade tomato puree | 1/3 cup |
| Tamarind paste | 2 teaspoons |
| Coriander (Dhania) leaves | 1/3 cup, finely chopped |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Servings
- Servings: 4
- Cuisine: North Indian
- Course: Main Course
- Diet: No Onion No Garlic (Sattvic)
Instructions
To begin making the Patiala Aloo, first ensure that the peeled and cubed potatoes are kept immersed in salt water to prevent discoloration while you prepare the other ingredients.
Heat a deep-bottomed pan over high heat and add the mustard oil, allowing it to reach its smoking point. Once the oil begins to smoke, reduce the flame to medium and carefully add the cumin seeds, bay leaf, fenugreek seeds, and a pinch of asafoetida. Sizzle these spices for a few seconds until they become fragrant, filling your kitchen with their inviting aroma.
Next, drain the water from the potatoes and gently add them to the pan. Stir in the slit green chili, salt, and turmeric powder, mixing everything thoroughly. Cover the pan and cook the potatoes for about 12-15 minutes over medium-high heat, checking occasionally to ensure they are cooking evenly.
After this time, remove the lid and lower the heat. Check to ensure that the potatoes are tender. To this mixture, add the red chili powder, cumin powder, coriander powder, amchur, chaat masala, and garam masala. Sprinkle a few drops of water to prevent the spices from burning, and stir well to combine.
Now, introduce the homemade tomato puree and tamarind paste, ensuring that the potatoes are evenly coated with this flavorful spice-tomato masala. Allow the Patiala Aloo to cook for an additional minute or two until the raw aroma of the tomatoes dissipates, leaving behind a rich and enticing scent.
Finally, mix in the chopped coriander leaves to add a fresh touch and a burst of color to your dish. Transfer the finished Patiala Aloo to a serving bowl and serve it hot, accompanied by a side of Dhaba Style Dal Fry, Phulkas, Dhaba Style Spicy Ghee, Boondi Raita, and Pickled Onions for a complete meal. To finish your dining experience, indulge in a sweet treat like Thandai Shahi Tukda.
Enjoy!
With its robust flavors and vibrant colors, Patiala Aloo is not just a dish; it’s an experience that captures the essence of North Indian cuisine. Perfect for gatherings or a cozy family dinner, this recipe will surely be a favorite at your table!
