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Azaad-e-Aloo | Republic Day Special

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!

Ingredients:
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
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
Salt

For the Filling:

  1. Peel boiled potatoes and prick them with a fork to ensure they are boiled properly and help the gravy absorb better.
  2. 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.
  3. Grind coriander seeds, cumin seeds, cardamom, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside for frying.
  4. 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.
  5. Add dry mix powder and sauté for a minute.
  6. Beat the curd, slowly add it to kadai and mix well.
  7. Add turmeric powder and red chilli powder and mix again. Stir continuously until oil starts to separate, for around 2-3 minutes.
  8. Add shallow fried potatoes, kasuri methi and salt, cook on low flame for 2 minutes.
  9. Add 3/4 cup water and bring it to boil over medium flame.
  10. 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.
  11. Garnish azadi ke aloo with coriander leaves and serve hot.