Patiala Aloo Recipe – A Spicy Punjabi Delight
Patiala Aloo is a flavorful and spicy Punjabi-style potato dish that is sure to bring excitement to your taste buds. With crispy golden potato cubes pan-fried and tossed in a symphony of dry spices, this dish embodies the essence of authentic Indian masala. A perfect combination of tangy, spicy, and aromatic ingredients, it’s an ideal main course for those who enjoy the vibrant flavors of North Indian cuisine.
This No Onion No Garlic recipe is completely sattvic, making it suitable for those who follow a vegetarian or spiritually mindful diet. Patiala Aloo is often served alongside traditional Indian breads like Phulkas and dal, or as a standalone dish for a light yet satisfying meal.
Cuisine: North Indian
Course: Main Course
Diet: No Onion No Garlic (Sattvic)
Ingredients for Patiala Aloo:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), peeled and cut into cubes | 5 medium-sized potatoes |
| Mustard oil (or cooking oil) | 2 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Fenugreek seeds (Methi seeds) | 1/4 teaspoon |
| Green chilli, slit | 1 |
| 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 |
| Fresh coriander leaves, chopped | 1/3 cup |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Instructions to Prepare Patiala Aloo:
-
Prep the Potatoes:
Begin by peeling and cutting the potatoes into cubes. To prevent them from discoloring, place the cubed potatoes in a bowl of salted water while you prepare the other ingredients. -
Heat Oil:
Heat a deep-bottomed pan on high heat. Once the pan is hot, add mustard oil and heat it until it reaches the smoking point. Once it starts smoking, reduce the heat to medium-low. -
Add Tempering:
Add cumin seeds, bay leaf, fenugreek seeds, and a pinch of asafoetida (hing). Let the spices sizzle and infuse the oil with their aroma. -
Cook the Potatoes:
Drain the water from the cubed potatoes and add them to the pan. Stir well to coat the potatoes with the aromatic spices. Add the slit green chilli, turmeric powder, and salt. Mix everything well, cover the pan, and let the potatoes cook for about 12-15 minutes on medium-high flame, stirring occasionally. -
Spice It Up:
Once the potatoes are almost tender, reduce the heat to low. Add red chilli powder, cumin powder, coriander powder, amchur (dry mango powder), chaat masala powder, and garam masala powder. Sprinkle a few drops of water to prevent the spices from burning and give everything a good stir to ensure the potatoes are evenly coated with the spices. -
Add Tomato Puree and Tamarind Paste:
Now, add the homemade tomato puree and tamarind paste. Stir the mixture well so the potatoes are coated in the tangy tomato-spice mixture. Cook for another minute or two until the raw smell of the tomatoes disappears, and the flavors come together. -
Finish with Kasuri Methi and Coriander Leaves:
Sprinkle in the kasuri methi (dried fenugreek leaves) and mix them into the potatoes. Add freshly chopped coriander leaves for a burst of freshness and flavor. Stir again to combine. -
Serve:
Transfer the Patiala Aloo to a serving bowl and serve hot with Dhaba Style Dal Fry, Phulkas, a side of Boondi Raita, Pickled Onions, and a delightful Thandai Shahi Tukda for dessert.
Serving Suggestions:
Patiala Aloo pairs beautifully with Indian flatbreads like Phulkas, Chapatis, or Parathas. For a complete meal, serve it alongside a delicious Dal Fry or Cucumber Raita for a refreshing contrast to the spiciness of the potatoes. Enjoy with a sweet finish like Shahi Tukda for a memorable meal that will transport you straight to the heart of Punjab!
Patiala Aloo brings the richness of North Indian spices to your plate with its zesty, tangy, and spicy flavors, offering a vibrant experience with every bite. This recipe is not only simple but packs a punch with aromatic spices that are sure to please any potato lover. Perfect for lunch, dinner, or a celebratory meal, this dish is sure to be a crowd-pleaser.
