Khade Aloo

Khade Aaloo









  • 250gm baby potatoes
  • 5-6 tsp mustard oil
  • ½ tsp fenugreek seeds
  • 1/2 tsp black mustard
  • ½ tsp cumin
  • ½ tsp nigella seeds
  • 2 red chilies (or as per taste)
  • 1/2inch cinnamon sticks
  • 2 tsp coriander powder
  • ¼ tsp turmeric
  • 1 tsp Kashmiri chilli powder
  • ¼ cup tomato puree
  • 2 spoons curd

Salt to tastePrick and boil the baby potatoes with a pinch of salt, keep aside to drain. Don’t peel the skin.

In a wok, heat mustard oil, add red chilies, sauté them for a while. Add potatoes and sauté for a minute, then add the above whole masalas one by one so that they get time to crackle, keep stirring and frying the potatoes. When the skin turns crisp, add tomato puree, salt, coriander powder, Kashmiri chili powder and again cook for 5 mins. Cover the pan to trap the flavor and aroma.

At the very end mix curd with ½ cup water and add. Keep the flame low and let it simmer for 10 minutes, dry up the extra moisture and thicken the gravy till it coats the potatoes. Once done, serve hot.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s