Beyond Aloo Jeera and Rasedar Aloo: 7 Aloo Ki Sabji Recipes for the Entire Week
Potatoes, affectionately known as aloo, reign supreme in the vegetable kingdom, transforming every savory dish into a delightful culinary experience. According to renowned MasterChef Pankaj Bhadouria, potatoes are a beloved staple, with most people enjoying aloo ki sabji at least once daily, whether for breakfast, lunch, or dinner. If you're a potato enthusiast tired of the usual Aloo Jeera or Aloo Tamatar ki Sabji, explore these seven diverse potato recipes shared by Pankaj Bhadouria on her social media platforms. These dishes are perfect for adding variety to your weekly meals.
1. Potato Korma
Ingredients: 12 medium potatoes, 1 cup fried onions, 1 cup yoghurt, 1 tsp garam masala, 1 tbsp Kashmiri red chili powder, 1/2 tsp turmeric powder, 2 tbsp coriander powder, 1 tbsp ginger garlic paste, 2 tbsp cashew paste, 2 tbsp oil, 1 bay leaf, 2-3 green cardamoms, 1 mace, 3-4 cloves, ½ tsp caraway seeds, 2” cinnamon stick.
Method: Peel and halve the potatoes, then shallow fry until crisp. For the gravy, mix curd, ginger garlic paste, red chili powder, garam masala, turmeric, coriander powder, salt, and fried onion paste. Heat oil in a kadhai, add bay leaf, cardamom, mace, cinnamon, and cloves, letting them crackle. Stir in the curd mixture until it boils. Add fried potatoes and simmer for 5 minutes. Incorporate a besan-water slurry and cashew paste, simmering for another 5 minutes. Serve hot with bread.
2. Restaurant-Style Potato Chili
Ingredients: 4 boiled potatoes, 1/2 cup corn flour, 1/2 cup flour, ½ tsp baking powder, 1 tbsp chopped ginger, 1 tbsp chopped garlic, 1 tsp chopped green chilies, 1 tbsp soya sauce, 1 tbsp vinegar, 2 tbsp chili sauce, 2 tbsp tomato ketchup, salt pepper to taste, spring onion greens to garnish, 1 capsicum, 1 onion, and 2 tbsp oil.
Method: Parboil diced potatoes in salted water. Dice onion and capsicum. Create a thick batter with maida, corn flour, baking powder, salt, and water. Coat potato pieces and deep fry until golden. For the sauce, mix corn flour, soy sauce, vinegar, chili sauce, tomato ketchup, salt, pepper, and water into a slurry. Heat oil in a wok, sauté garlic, ginger, green chili, and spring onion. Add onion, capsicum, and the corn slurry, bringing to a boil. Toss in fried potatoes and garnish with spring onion.
3. Kashmiri Dum Aloo
Ingredients: 500 g baby potatoes, mustard oil, 1 cup curd, 1 tbsp fennel powder, 1 tsp dried ginger powder, 3 tbsp Kashmiri red chili powder, 1 tbsp mustard oil, 3 black cardamom, 2” cinnamon stick, ½ tsp caraway seeds, 2 bay leaves, ¼ tsp asafoetida, and salt to taste.
Method: Peel and prick potatoes with a fork, then deep fry in oil. Combine curd, fennel powder, and dry ginger powder. Make a paste of Kashmiri red chili powder and water. Heat mustard oil, add bay leaf, cinnamon, black cardamom, cumin seeds, and hing. Stir in the chili paste and simmer for 5 minutes. Add the curd mixture, bring to a boil, then add fried potatoes and simmer for 10 minutes. Garnish with coriander leaves.
4. Sindhi Aloo Tuk
Ingredients: 10 small potatoes, oil for frying, ¼ tsp turmeric, ½ tsp chili powder, ½ tsp cumin coriander powder, ¼ tsp aamchur, ¼ tsp pepper powder, and ¼ tsp salt.
Method: Peel and slice potatoes, then deep fry. Mix dry mango powder, turmeric, black pepper powder, red chili powder, coriander powder, cumin powder, and salt for the masala. Flatten fried potatoes with a steel glass base and deep fry again. Toss in a bowl with the masala mix.
5. Nepalese Chukauni
Ingredients: 2 cups whisked yogurt, 2 medium boiled potatoes, 1 large onion, 1 tsp chopped green chilies, 1 tbsp mustard oil, 1 tbsp cumin seeds, 1 tsp red chili powder, salt to taste, 1/2 tsp turmeric powder, 1 tsp fenugreek seeds, 1 tbsp coriander leaves, and 1 tbsp lime juice.
Method: Whisk curd and add boiled potato cubes, onion, green chili, turmeric, red chili powder, and salt. For the tadka, heat mustard oil, add fenugreek and cumin seeds, then pour into the curd mixture. Garnish with coriander leaves.
6. Aloo Chokha
Ingredients: 4 boiled potatoes, 2 green chillies, 2 onions, 1 tbsp chopped garlic, 1/2 teaspoon red chili powder, 1 tablespoon mustard oil, and coriander leaves.
Method: Mash potatoes and mix with garlic, onion, red chili powder, salt, and mustard oil. Garnish with coriander leaves and serve with dal chawal.
7. Dhaba-Style Aloo Bhuna Masala
Ingredients: 5 parboiled potatoes, 2 onions, 1 tbsp chopped green chilies, 1 tbsp chopped ginger, 1 tbsp chopped garlic, 1 cup chopped tomatoes, 1 tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 1 tbsp dhaniya powder, 1 tsp garam masala powder, 1 tbsp kasuri methi, 4 tbsp oil, and salt to taste.
Method: Cut parboiled potatoes into chunks. Heat oil and add cumin and a crushed masala of coriander seeds, black pepper, and dried red chili. Sauté ginger, garlic, and green chili until aromatic. Add chopped onion and cook until golden. Stir in spices and salt, cook for 4 minutes, then add tomatoes and cook for 5-7 minutes. Add diced potatoes and cook for 3-7 minutes. Top with crushed kasuri methi.
These recipes, curated by MasterChef Pankaj Bhadouria, offer a flavorful escape from routine potato dishes, ensuring your meals remain exciting throughout the week. Embrace the versatility of aloo with these regional and innovative preparations.
