Khasta Aloo Spicy Pan Fried Potatoes Recipes
ALOO PALAK (STIR-FRIED INDIAN POTATOES AND SPINACH)
Aloo palak (potato spinach) is a wholesome Punjabi recipe, commonly found in Indian restaurants.
Provided by Cody Harris
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Grind garlic and ginger together to make a paste.
- Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 32.7 g, Fat 8 g, Fiber 7.9 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 184.8 mg, Sugar 4.8 g
KHASTA ALOO (SPICY PAN FRIED POTATOES)
Interesting variation on basic pan fries. Vary the hot stuff to taste. Ghee is definitely preferred but use oil/butter mix if you are stuck. Found the recipe on an Indian mail order website (www.indianfoodsco.com). Prep time assumes you have some potatoes cooked and room temperature already.
Provided by SpicyDoc
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat ghee in large non-stick pan until shimmering (I have the pan on full-blast for most of this recipe).
- Add cumin and stir until fragrant.
- Add coriander, tumeric, ground chile, green chile and ginger and stir, making a hot paste.
- Dump in potatoes and toss until coated on all sides (will be fairly dry).
- Move around into one layer and leave alone for a minute, allowing some crust to form. Turn and repeat until crusted to your liking.
- Remove from heat, squeeze lime juice over top,sprinkle salt and toss to blend.
- Pour into serving dish and garnish with cilantro.
- Serves 4 but I just ate most of it as a lunch.
Nutrition Facts : Calories 273.4, Fat 7, SaturatedFat 4.1, Cholesterol 16.4, Sodium 309.2, Carbohydrate 49, Fiber 6.7, Sugar 2.5, Protein 5.9
DUM ALOO (FRIED POTATOES IN SPICY SAUCE )
This is a north Indian (Kashmiri) dish , traditionally the recipe is made with potatoes cooked in yogurt. This is not the authentic recipe. Its my take on the Dum Aloo. Tastes equally great. It can be served with rice/roti/paratha/naan.
Provided by Samiksha
Categories Curries
Time 50m
Yield 8 dum aloo, 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel the potatoes and pierce them all over with a fork.
- Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
- In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
- Add onions and saute them till they become translucent.
- Add the ginger garlic paste and saute them till they loose the raw smell.
- Add the tomatoes and cook then covered for 5 minutes.
- Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
- Add the yogurt and keep stirring the yogurt until it comes to a boil.
- Now add salt and stir.
- Add about 2 cups of water and bring to a rolling boil.
- Add the potatoes and cook for 15 minutes on medium heat, covered.
- Add sugar and cook for 5 more minutes.
- Garnish with chopped cilantro.
Nutrition Facts : Calories 342, Fat 8, SaturatedFat 1.1, Sodium 111.1, Carbohydrate 63.4, Fiber 11.1, Sugar 9.3, Protein 7.5
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