Ingredients
Method
- Start off by cutting the peeled potatoes into coins, about 1/5 inch thick. Then soak them in water for atleast 10 minutes before cooking.
- While the potatoes are soaking in the water, heat the oil in a large pan. Add the onions and saute till they start turning golden brown. Then add the ginger, garlic and chopped tomatoes. Saute for two minutes, then cook covered for 5 minutes on a low flame.
- Break the tomatoes and onions down with your cooking spoon, then add all the spices barring the kalongi. Saute for one minute, then drain the potatoes and add them to the masala. Mix well so the potatoes are all covered by the masala and cook for 5 minutes covered. At this point add the kalongi , mix well, then cook covered on a low flame for another 10 minutes or so, until the potatoes are cooked thorugh. Mix occasionally so the poattoes don't stick to the bottom.
- Taste for salt and spices, adjust accordingly and serve with a garnish of fresh coriander. These go great with some steamed basmati, with naan or roti.
Notes
Variations. I love my classics, but you can easily turn this into achari aloo by adding fenugreek seeds and fennel seeds (methre and saunf). When you add the kalongi, add in 1/2 tsp of fenugreek seeds along with 1 tsp fennel seeds and let the spices stew with the potatoes.
You can always add other vegetables to this. I sometimes add leftover bell peppers or peas for a great curry.
Substitutions. I prefer roma tomatoes for my Pakistani cooking, but you can use tomatoes you have available. If you don't have nigella seeds you can just add 1/4 tsp cumin seeds instead.
Spice levels. If you prefer less spicy food then add half the laal mirch. If you like extra spice you can add fresh green chillies, chopped or whole, while cooking.
*I use less oil in my cooking because I use non toxic, ceramic non stick cookware. If you don't like using non stick cookware you may feel the need to add a little more oil while using my recipes!