Aloo Masala
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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