Gujrati Aloo
These cumin-spiced potatoes are a quick, easy and flavorful side. The potatoes derive flavor from a rich tempering of kadi patta, cumin and mustard seeds.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium-sized potatoes
- Salt to taste
- 1 teaspoon red chili flakes
- 2 tablespoon neutral oil (canola/sunflower/vegetable )
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 4 kadi patta or curry leaves (optional )
- 4 dried red chilies (preferably round)
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 5 tablespoon full-fat yogurt (brought to room temperature)
Instructions
- 1
Boil potatoes until soft. Peel them and cut each potato in equal parts.
- 2
Gently toss chopped potatoes in a bowl with salt and red chili flakes. Set aside.
- 3
In a large wok, heat oil. Add mustard seeds, cumin seeds, kadi patta, and dried chilies (in that order). On medium-low heat, briefly fry until they change color, making sure they don’t burn, about 1 minute.
- 4
Add turmeric powder and cumin powder, and fry until aromatic.
- 5
Gently add the potatoes, coating them in the spices for a couple of minutes on medium heat.
- 6
Remove from heat, and gently mix in yogurt.