Name: Punjabi Aloo Tadka recipe by Aanchal Bharara at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: Aalu 5; Green chillies 6; Ginger 1"; Turmeric powder 1/4 tsp; Dried mango powder 1 tsp; Salt to taste; Cloves 4; Green cardamom 4; Black cardamom 2; Cinnamon stick 1"; Cumin seeds 1 tsp; Oil; Cumin seeds 1 tsp; Red chilli powder 1 1/2 tsp; Asafoetida 2 pinches; Garam masala 1/2 tsp

Ingredients Serving: 5

Aalu 5
Green chillies 6
Ginger 1"
Turmeric powder 1/4 tsp
Dried mango powder 1 tsp
Salt to taste
Cloves 4
Green cardamom 4
Black cardamom 2
Cinnamon stick 1"
Cumin seeds 1 tsp
Oil
Cumin seeds 1 tsp
Red chilli powder 1 1/2 tsp
Asafoetida 2 pinches
Garam masala 1/2 tsp

Instructions

Grind cloves, cinnamon stick, green and black cardamom and jeera to fine powder
Boil potatoes. Peel and cut 3 potatoes into cubes. Mash 2 of them.
Chop ginger and green chillies.
In a pan, heat oil. Add asafoetida and cumin seeds. Let it splutter. Keep it on medium flame.
Now add chopped ginger and green chillies and turmeric powder.
Next add the grinded mixture to the pan
Immediately add the crushed potatoes and mix. Add 5-6 cups of water or enough water such that the potatoes are immersed in it. Remember its a liquidy curry.
Add salt and red chilli powder. Bring to a boil, reduce flame to low medium, place lid and cook for around 25 minutes. Keep stirring once in a while so that the curry does not stick or burn at the bottom. If required, add more water for a liquidy consistency during the cooking process.
Add garam masala powder and amchur powder and mix well.
Turn off flame and remove to a serving dish. Garnish with chopped coriander.
Serve warm with khasta kachori, chapatis or puris. If serving with puris, you can make a slightly thicker gravy by reducing water content.

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