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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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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