Indian Aloo

Indian Aloo

I’ve told you that lately I have been on the Indian food craze. I must go in spurts on this kind of stuff, whether it be Asian cuisine, American comfort, or Mexican style food, but this whole flavor arena of Indian cooking has got me sold. What I love about much of Indian cuisine is not only all of the earthy spices, but the warmth that surrounds you when eating it. Anything similar to a curry sauce has got me, and this one in particular got me real good. It’s basically a lightly fried potato that gets bathed in an awesome sauce. It’s a great side dish, or heck even a main course.

Indian Dum Aloo

Let’s get started.

Ingredients:

  • 20 baby yukon gold potatoes, cleaned
  • 1 large onion, diced
  • 2 whole roma tomatoes
  • 1 inch piece of ginger
  • 2 whole green chili peppers, stems removed
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 3/4 cup plain yogurt
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp cinnamon powder
  • 1 1/2 tsp salt, to taste
  • rice, cooked (optional)
  • naan, optional
  • 2 tbsp canola oil

Start by adding your potatoes to a pot and fill with cool water. Bring the potatoes to a boil, and cook just until fork tender.

During this time, make the paste, or sauce if you will.

Add the ginger, tomatoes, turmeric powder, and green chilies to a food processor. Pulse until you have a salsa like nice sauce.

How to make Indian Aloo

 

Once the potatoes are cook, strain and set to the side.

Heat a large skillet on medium-high heat, and after a minute or two, add the canola oil. Once heated, add the potatoes to the skillet, and give the skillet a nice swirl. You going to crisp the skin on these potatoes for about 8 minutes. Once they are getting crispy remove the potatoes to a plate and reserve for later.

To the same skillet add in the cumin and mustard seeds, and let them sizzle for about a minute, stirring along the way.

Next add in your onions, and cook these until they are super tender, but not caramelized, about 10 minutes.  Stir in the cinnamon, garam masala, and coriander powder.

Add in the sauce and continue to stir. Add in your salt, and yogurt and give another good stir. Once the sauce begins to simmer, add in the potatoes, and again stir. Cook for about 10 more minutes to let the flavors meld.

Now you are ready to plate. If you are not already anxious to eat this due to the aroma in your kitchen, then I don’t know what’s wrong with you!

Serve alongside rice or naan, or other warm Indian bread, and shower with fresh cilantro if you desire.

Hope you enjoy!

Indian Aloo
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 20 baby yukon gold potatoes, cleaned
  • 1 large onion, diced
  • 2 whole roma tomatoes
  • 1 inch piece of ginger
  • 2 whole green chili peppers, stems removed
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • ¾ cup plain yogurt
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp cinnamon powder
  • 1½ tsp salt, to taste
  • rice, cooked (optional)
  • naan, optional
  • 2 tbsp canola oil
Instructions
  1. Start by adding your potatoes to a pot and fill with cool water. Bring the potatoes to a boil, and cook just until fork tender.
  2. During this time, make the paste, or sauce if you will.
  3. Add the ginger, tomatoes, turmeric powder, and green chilies to a food processor. Pulse until you have a salsa like nice sauce.
  4. Once the potatoes are cook, strain and set to the side.
  5. Heat a large skillet on medium-high heat, and after a minute or two, add the canola oil. Once heated, add the potatoes to the skillet, and give the skillet a nice swirl. You going to crisp the skin on these potatoes for about 8 minutes. Once they are getting crispy remove the potatoes to a plate and reserve for later.
  6. To the same skillet add in the cumin and mustard seeds, and let them sizzle for about a minute, stirring along the way.
  7. Next add in your onions, and cook these until they are super tender, but not caramelized, about 10 minutes. Stir in the cinnamon, garam masala, and coriander powder.
  8. Add in the sauce and continue to stir. Add in your salt, and yogurt and give another good stir. Once the sauce begins to simmer, add in the potatoes, and again stir. Cook for about 10 more minutes to let the flavors meld.
  9. Now you are ready to plate. If you are not already anxious to eat this due to the aroma in your kitchen, then I don’t know what’s wrong with you!
  10. Serve alongside rice or naan, or other warm Indian bread, and shower with fresh cilantro if you desire.

 



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