If you are tired of usual potato dishes, such as mashed potatoes or fried potatoes with dill, try Punjabi Aloo Katli. This delicious and aromatic dish does not require much effort but possesses an exceptional taste.
Potatoes, which form the basis of many dishes in Indian cuisine, are often used in spicy or garlic variations. However, if you are stuck in a routine of the same dishes, it is worth preparing this alternative. Although Kaju Katli is famous as a dessert, potato katli is an excellent option for a main meal.
Chef Ranveer Bharadwaj presented the recipe for Punjabi Aloo Katli, which allows you to prepare this dish in just a few minutes. First, you need to peel the potatoes and cut them into medium or thin pieces.
In a pan, heat mustard oil, then fry whole spices: cloves, black pepper, fennel, large cardamom, green cardamom, dried red pepper, and cumin seeds until they begin to sizzle. Next, add finely chopped ginger and lightly fry. After that, mix in the chopped potatoes and salt, stirring until they start to brown.
When the potatoes are half-cooked, add the chopped onion to the pan. Then mix in the powdered red pepper, turmeric, and coriander powder, thoroughly mixing all ingredients. The spices simmer for about two to three minutes. After this, add the puree of fresh tomatoes and cover the pan with a lid.
The potatoes are stewed over low or medium-low heat until completely soft, ensuring that the spices have well permeated the potatoes. Finally, brush the dish lightly with butter and add finely chopped cilantro stems, stirring gently. The ready Aloo Katli is placed on a serving plate and garnished with fresh cilantro leaves.
This dish is best served hot with flatbreads, paratha, or puri. The aroma of whole spices and the taste of mustard oil give this simple potato dish a completely different character, and it will appeal to both children and the elderly.