Learn to make an easy Azaad-e-Aloo recipe with us, Time Traveller Restaurant & Cafe. We serve a wide range of Pure Vegetarian dishes and their recipes!
15 small Potatoes, boiled in salted water
1 large Onion, finely chopped
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 small piece of Cinnamon
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
For the Filling:
- Peel boiled potatoes and prick them with a fork to ensure they are boiled properly and help the gravy absorb better.
- Heat 2 tbsps oil in a pan. Add boiled potatoes and shallow fry them over medium flame until they turn light brown. Drain and transfer to a plate.
- Grind coriander seeds, cumin seeds, cardamom, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside for frying.
- Heat remaining 3 tablespoons oil in the same kadai over medium flame. Add a pinch of asafoetida, bay leaves and finely chopped onion. Sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
- Add dry mix powder and sauté for a minute.
- Beat the curd, slowly add it to kadai and mix well.
- Add turmeric powder and red chilli powder and mix again. Stir continuously until oil starts to separate, for around 2-3 minutes.
- Add shallow fried potatoes, kasuri methi and salt, cook on low flame for 2 minutes.
- Add 3/4 cup water and bring it to boil over medium flame.
- When it starts to boil, cook covered on low flame until you get the desired consistency of gravy, it will take around 3-4 minutes. Turn off the flame and transfer it to a serving bowl.
- Garnish azadi ke aloo with coriander leaves and serve hot.