Punjabi Aloo
Punjabi Aloo are simply potatoes cooked in green chilies, turmeric, coriander, and ginger. This is a quick and easy side dish that is vegan and can also be cooked with gobi, aka cauliflower.
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Side Dish
Cuisine: Indian
Keyword: Indian, side dish, South Asian, vegan
Author: Alex Gorgos
- 6 medium potatoes peeled and cubed
- 2 tbsp vegetable oil
- 1/4 tsp asafoetida
- 1 tsp cumin seeds
- 1 tbsp ginger garlic paste
- 3 birds eye green chili slit length wise
- 1 tsp turmeric powder
- 1 1/2 tbsp coriander powder
- salt to taste
- squeeze of lemon juice
Heat up cooking oil in a sauté pan over medium heat. Add the cumin seeds and asafoetida and toast for 30 seconds.
Add the green chili and ginger garlic paste. Fry for 30 seconds.
Add the turmeric and coriander. Fry for 30 seconds.
Add in the potatoes and season with salt. Make sure the potatoes are covered in the spices. Add 1/4 cup of water, cover and simmer for 18-20 minutes.
Squeeze a little lemon juice over the potatoes and garnish with cilantro.