Aloo Katli
This Aalo Katli recipe is bold, flavorful delight that’s a must-try for everyone.
Ingredients
- 650 g Potatoes peeled and sliced
- Water as required
- ¼ cup Mustard Oil
- ½ tsp Mustard Seeds
- 1 tsp Cumin Seed
- ½ tsp Fennel Seeds crushed
- 10-12 Curry Leaves
- ½ tsp Garlic crushed
- 1½ tsp Kashmiri Red Chili Powder
- 1 tsp Coriander Seeds roasted & crushed
- ½ tsp Nigella Seeds
- 1 tsp Red Chili crushed
- 1 tsp Himalayan Pink Salt or to taste
- ¼ tsp Turmeric Powder
- ¼ cup Yogurt whisked
- ¼ cup Water
- 1 large Onion sliced
- 3-4 Green Chilies
- Fresh Coriander finely chopped – handful
- 1 tsp Dried Fenugreek Leaves
Instructions
Prep the Potatoes
- Peel and slice the potatoes.
- Soak them in tap water for 10 minutes to remove excess starch.
- Strain and set aside.
Start the Tempering
- Heat mustard oil in a wok (kadhai) until it reaches smoking point.
- Reduce the heat slightly and add mustard seeds, cumin seeds, and crushed fennel seeds.
- Toss in the curry leaves and sauté for 1-2 minutes until fragrant.
Build the Flavor Base
- Add crushed garlic, and sauté for about 30 seconds.
- Now stir in Kashmiri red chili powder, crushed coriander seeds, nigella seeds, crushed red chili, turmeric, and salt. Mix well.
Add Potatoes & Yogurt
- Add the strained potato slices and stir to coat them in the masala.
- Lower the heat and gently mix in the whisked yogurt and ¼ cup of water.
- Cover the wok and cook on medium-low heat until potatoes are tender (about 15-18 minutes), stirring occasionally.
Add Onions and Final Touches
- Once the potatoes are almost done, add the sliced onions and green chilies.
- Let everything cook together for another 5-7 minutes until the oil starts to separate and the onions soften.
- Finish by sprinkling in kasuri methi and fresh coriander. Give it one last mix.