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.
Ingredients
- 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
Garnish
- cilantro chopped
Instructions
- 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.
