Masaledar Aloo (a family recipe)
A recipe of excesses, which go into making one of the best potato veggies I have ever eaten.
Servings Prep Time
4pax 15minutes
Cook Time Passive Time
20 minutes 10minutes
Servings Prep Time
4pax 15minutes
Cook Time Passive Time
20 minutes 10minutes
  1. Dry roast the corriander seeds and grind them very coarsly. Each seeds should not cut into more than 4 pieces
  2. Wash and slice the potato into two, leaving the peel on.
  3. Turn the flame to medium. Pour the oil into a pan (with a fitting lid) and when hot, put in the potatoes and fry. Toss the oil well into the potatoes.
  4. Cover with a lid and cook. Keep opening the lid and stirring once in awhile.
  5. When the potatoes are cooked 70%, ie – a knife should slide in easily but should be difficult to cut, then take it off the pan, drainging the oil.
  6. Leave the oil in the pan.
  7. Add the cumin seeds and bay leaves. When crackling, add the sesame seeds.
  8. Stir and fry.
  9. When sesame seeds are crackling add, the asafoetida.
  10. Mix, and then add the ginger strips.
  11. This part is very important. The ginger should be fried really well, till it is completely dehydrated.
  12. Now add the pieces of red chilly.
  13. Toss well, and add the onion rings.
  14. Keep stirring, and cooking. All the masala should coat the onion slices.
  15. Now add the turmeric and chilly powder.
  16. Mix and add the coarsely ground corriander seeds.
  17. Mix very well. Now your masala will start charring and looking black. Don’t worry.
  18. Add the potatoes mix and toss and cook with lid.
  19. Keep checking to see that the masala does not burn at the bottom of the pan. Keep mixing.
  20. When cooked, and potatoes slice well when cut through, add the sugar and salt. Mix well and cook again for a minute or so with the lid on.
  21. Take off the lid, and add the dry mango powder. Toss really well, so that the mango powder coats all the potatoes really well.
  22. Now your masala will start looking burnt. Don’t worry. This is what you want.
  23. Take off the pan, serve hot garnished with fresh corriander leaves.
  24. Goes really well with roti, naan, tandoori roti, paratha etc. You can also serve it as a starter, on toothpicks.
Recipe Notes

Share this: