Name: Aloo Masala
Prep time: 20 min
Ingredients: 250 g Potatoes ((2 medium), unpeeled); 8-10 teaspoons Vegetable oil; 1 teaspoon Aniseed (ground); 2 teaspoons Chilli powder; 2 Turmeric (pinches of ground ); 1 Cinnamon stick (about 2.5cm / 1-inch long ); 6 Cloves; 6 Green Cardamom pods; 1 teaspoon Poppy seeds; 4 tablespoons Gram (Chickpea) flour; 1 teaspoon Mustard seeds; 1 teaspoon Urad dal (rinsed and drained); 2-4 Green chillies (de-seeded and chopped ); 150 g Onion ((1 medium), sliced); 2 teaspoons Ghee (hot); 15-20 Curry leaves; Salt

Aloo Masala

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Prep Time 20

Course Main Dishes

Cuisine Awadh

Servings

Calories 221 kcal

Equipment

Pan
Frying Pan
Skillet
Mortar and Pestle
Spice Grinder
Bowl

Ingredients

250 g Potatoes (2 medium), unpeeled
8-10 teaspoons Vegetable oil
1 teaspoon Aniseed ground
2 teaspoons Chilli powder
2 Turmeric pinches of ground
1 Cinnamon stick about 2.5cm / 1-inch long
6 Cloves
6 Green Cardamom pods
1 teaspoon Poppy seeds
4 tablespoons Gram (Chickpea) flour
1 teaspoon Mustard seeds
1 teaspoon Urad dal rinsed and drained
2-4 Green chillies de-seeded and chopped
150 g Onion (1 medium), sliced
2 teaspoons Ghee hot
15-20 Curry leaves
Salt

Instructions

Cook the potatoes in a large pan of boiling water for 20 minutes, or until soft. Drain, allow to cool and, peel off the skins. Cut the potatoes into large pieces.
Heat 1 teaspoon oil in a small frying pan (skillet) over medium heat, add half the aniseed and the rest of the spices and, stir-fry for about 30 seconds.
Transfer to a mortar and pound with a pestle or process in a spice grinder to a powder. Set aside.
Put the gram (chickpea) flour in a small bowl, pour in 250ml / 8fl oz (1 cup) water, and stir together until blended. Set aside.
Heat the remaining oil in a large frying pan over medium heat, add the mustard seeds and urad dal and, stir-fry for about 1 minute, or until they start to splutter. Add the remaining aniseed and stir-fry for a few seconds.
Add the chillies and onion and fry for about 2 minutes, or until the onion is translucent. Now add the potatoes and season with salt. Fry for about 1 minute.
Pour the flour paste into the curry and keep stirring until the sauce thickens considerably. Sprinkle over the ground spices, then pour over the ghee and add a few curry leaves. Mix well and cook for about 5 minutes, before removing from the heat.

Video

Nutrition

Serving: 4gSodium: 104mgCalcium: 78mgVitamin C: 94mgVitamin A: 448IUSugar: 4gFiber: 6gPotassium: 472mgCholesterol: 6mgCalories: 221kcalSaturated Fat: 8gFat: 12gProtein: 5gCarbohydrates: 26gIron: 2mg

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