Sliced potatoes cooked with spices making a spicy and delectable side dish, is sookhe aloo. There must be some 9, 48,393 recipes for sookhe aloo. Even I make dry potatoes in a number of ways, depending on what I plan to serve it with, what kind of aloo ki sabzi we want to have, whether I have boiled potatoes or not?? This recipe comes to my rescue in the last scenario, i.e. when I don’t have boiled potatoes handy. Also, I love to make this sookhe aloo for a Sunday brunch with simple parathas and chilled yogurt.
This is my Mom’s recipe. My daughter loves it. And howsoever I try, Amy is always like, they are not as good as Nani’s :). So right now, when I am at my mother’s place, I asked her to make this and have penned down and photographed everything. Yes, she makes it differently… Amy was correct!
Potatoes: As mentioned I have used raw potatoes to make this dish. I like to cut the potatoes in slices. You can also cut them into cubes.
Oil: With certain vegetables such as potatoes, lady finger you can’t cut down the quantity of oil much.
Spices: Very basic spices i.e. coriander powder, red chili powder, dry mango (amchur) powder, black pepper powder have been used.
Jeera aloo, the best jeera aloo recipe, yes… do give it a try. Another appealing recipe using potatoes is the baby potato fry. At a particular time during the year very small potatoes are available. These potatoes are used with the peel. Here is a recipe for chilke wale aloo. Do try it will dal and rice.
1.This recipe serves 3-4 persons.
2.Heat 2 tbsp of oil. Add ½ tsp cumin seeds (jeera) and a big pinch of asafetida (heeng). Cook on low flame till aromatic.
3.Add in 4 sliced potatoes. Stir and cook on low to medium flame for 5-7 minutes.
4.Spice up with 2 tsp coriander powder, 1 tsp red chili powder, ¼ tsp turmeric powder. Mix and cook for 2 minutes. Add in salt to taste. Mix and cook for 1 minute.
5.Cover and cook on low flame.
6.Check and if required add in 1-2 tbsp of water.
Tips:Instead you can just sprinkle little water on the cover of the pan.
7.Cook till potatoes are cooked and soft.
8.Add ½ tsp each dry mango (amchur) as well as black pepper (kali mirchi) powder. Mix well and cook for 2-3 minutes without covering the pan.
9.Finish off with chopped coriander leaves.
10.Check and adjust the seasoning. Serve hot or at room temperature. Bon appétit!
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
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