Ingredients for Aloo Aloo
- Garlic Cloves
- Gingerroot
- 1 tablespoon Sunflower Oil
- 1/2 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Seed
- Cinnamon Sticks
- Curry Leaves
- 1 medium Onion
- 1 (14 1/2 ounce) can Chickpeas
- 1 (14 1/2 ounce) can diced Tomatoes
- 1 pound Potatoes
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Salt
- Coconut Milk
- 1/4 cup fresh Coriander Leaves
- 1 tablespoon Olive Oil
- 1/4 teaspoon Ground Red Pepper
- 1/2 cup Water
- 1/2 cup Vegetable Broth
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Garam Masala
- 2 tbsp Lemon Juice
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How to Make Aloo Aloo
- Peel and dice 1 kg potatoes into 1-inch cubes.
- Heat 2 tbsp vegetable oil in a large pan or wok over medium-high heat.
- Add 1 large onion, finely chopped, and sauté until softened (about 5 minutes).
- Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric powder, 1/2 tsp cayenne pepper (or more, to taste), and 1/2 tsp garam masala. Cook for 1 minute, stirring constantly, until fragrant.
- Add the diced potatoes and cook for 5 minutes, stirring occasionally, until lightly browned.
- Pour in 200ml vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes, or until potatoes are tender.
- Stir in 1/4 cup chopped fresh cilantro and 2 tbsp lemon juice. Season with salt and pepper to taste.
- Serve hot as a side dish or a light meal. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
46g
Fat
89g
Carbs
17g
