Aloo in Aloo | Potatoes cooked in a Spicy Potato-Tomato Gravy

Aloo in Aloo | Potatoes cooked in a Spicy Potato-Tomato Gravy

I am not sure if it is that we love potatoes or if it is that Indian treatment of potatoes is the best on this planet, but we do have a small obsession with Indian potato dishes at the moment. Here is another one – and it is really interesting.

In a way that you doubt would work, a gravy is made from mashed potato, tomatoes and chillies, and then more potato is cooked in that gravy, with spices. It is a delicious dish, perfect with chapati or paratha.

Similar dishes include Aloo Gobi, Poha with Potatoes, Dum Aloo, Potato Pallya, Potato Subzi, and Milkman Potatoes.

Browse all of our Potato dishes and all of our Potato Curries. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

Aloo in Aloo | Potatoes cooked in a Spicy Potato-Tomato Gravy

Aloo in Aloo | Potatoes cooked in a Spicy Potato-Tomato Gravy

ingredients
500g potatoes
1 large tomato, chopped roughly
2 green chillies

2 Tblspn ghee
2 Indian dried red chillies
pinch asafoetida powder
1 tspn black mustard seeds
0.25 tspn cumin seeds

1 tspn coriander powder
0.25 tspn Indian chilli powder
0.5 tspn turmeric powder
sea salt

0.25 tspn garam masala
squeeze of lime juice
coriander leaves, for garnish

method
Take 200g of the potatoes, boil until tender, peel and mash roughly.

Blend the tomato, chillies and mashed potato with 1 cup water – use a blender on pulse mode to avoid turning it to glue, or an immersion blender will give you a good coarse puree. Do not over-blend. Set aside.

Peel the remaining potatoes and cut into 8 – 10 pieces of similar size. Put aside.

Heat the ghee in a kadhai or pan.  Add the mustard seeds, and as they are popping, add the dried chillies, asafoetida and cumin seeds. Fry for 30 – 60 seconds.

Add the potato pieces, fry for a few minutes, turning them occasionally, before adding the coriander powder, chilli powder, turmeric powder, and sea salt to taste. Fry for another 3 – 5 minutes until the potatoes are browning. Add 1 cup water, cover and simmer on low heat for 10 minutes.

Now add the blended potatoes to the potato pieces, cover again and cook until the potatoes are tender, about another 10 – 15 mins. Stir occasionally.

Remove the potatoes from the heat, add the garam masala and lime juice, stir gently, and allow to stand, covered, for 5 mins for the flavours to meld.

Place in a serving dish, garnish with coriander leaves and serve with chapatis and parathas.

 

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