Patiala Aloo Recipe
Patiala Aloo Recipe is a chatpata aloo sabzi, cooked in everyday Indian masalas found in our kitchen. The potatoes are sauteed in these dry masalas along with some tomato puree, to make a delicious side dish that goes perfectly with dal roti.
Patiala Aloo Recipe is a spicy aloo sabzi made Punjabi style. Potato cubes are pan fried and tossed in simple dry spice powders found in our Indian masala dabba.
The Patiala Aloo Recipe is brought together with the addition of a rich tomato puree and finished off with some coriander leaves that bring about a kind of freshness in the dish.
This aloo can not only be served with a dal roti meal but can also be used as a stuffing in your wraps or as a topping on an open toast, to make them interesting.
Try our other Aloo Sabzi Recipes:
- 5 Potatoes (Aloo) , peeled and cut into cubes
- 2 tablespoons Mustard oil , or cooking oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Asafoetida (hing) , a pinch
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 Green Chilli , slit
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 Bay leaf (tej patta)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Chaat Masala Powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1/3 cup Homemade tomato puree
- 2 teaspoons Tamarind Paste
- 1/3 cup Coriander (Dhania) Leaves , finely chopped
How to make Patiala Aloo Recipe
To begin making the Patiala Aloo Recipe, keep the peeled and cubed potatoes immersed in salt water to avoid discoloration.
Heat a deep bottomed pan with mustard oil on high heat and take it to smoking point.
Reduce the flame once it reaches the smoking point, add the cumin seeds, bay leaf, fenugreek seeds, asafoetida and allow it sizzle.
Right after, drain the water off the potatoes and add them into the pan.
Now add the slit green chilli, salt, turmeric powder and give it a good mix.
Cover and cook until the potatoes are almost done. This will take a good 12-15 mins on medium-high flame.
Now open the lid, and reduce the flame. Ensure that the potatoes have cooked through.
To the aloo add, red chilli powder, cumin powder, coriander powder, amchur, chaat masala and garam masala.
Sprinkle a few drops of water and give it a good stir.
Next add in the tomato puree and the tamarind paste, such that the potatoes get well coated with this spice-tomato masala.
Continue to cook the Patiala Aloo for another minute or two, until the raw smell of the tomatoes go away.
Finally mix in the chopped coriander leaves and transfer the Patiala Aloo to a serving bowl and serve hot.