Aloo Katli by @samsweetandspicetreats

20 min
Medium

4 servings

🥔

750 g

Potatoes

🌶️

1 tsp

Red Chilli Powder

🌶️

1 tsp

Crushed Red Chilli

🟡

5 ml

Turmeric Powder

🧂

3 g

Salt

🌰

5 ml

Cumin Seeds

⚫

2.5 ml

Nigella Seeds

🌿

2 g

Curry Leaves

🫗

120 ml

Oil

🌿

Cumin Seeds

🌶️

Crushed Red Chilli

🫑

10 g

Green Chillies

🛢️

Oil

Preparation Steps

  1. Step 1/12

    Peel the potatoes and slice them thinly into evenly sized rounds.

    potatoes
    🔪knife
    🪵cutting board

  2. Step 2/12

    Slice the green chilies thinly for the finishing tadka.

    green chili
    🔪knife
    🪵cutting board

  3. Step 3/12

    Heat 1/3 cup of vegetable oil in the wok over medium-high heat.

    vegetable oil
    🍳wok
    🥄measuring spoons

  4. Step 4/12

    Add 1/2 teaspoon cumin seeds and 1 teaspoon crushed red chili to the hot oil.

    cumin seeds
    crushed red chili
    🍳wok
    🥄spatula

  5. Step 5/12

    Add nigella seeds and curry leaves, then fry until fragrant and slightly darker.

    nigella seeds
    curry leaves
    🍳wok
    🥄spatula

  6. Step 6/12

    Add all sliced potatoes to the seasoned oil and spread them into an even layer.

    potatoes
    🍳wok
    🥄spatula

  7. Step 7/12

    Sprinkle in red chili powder, turmeric powder, and salt, then toss once to coat the potato slices.

    red chili powder
    turmeric powder
    salt
    🍳wok
    🥄spatula
    🥄measuring spoons

  8. Step 8/12

    Cook the potatoes uncovered over high heat for 2 minutes without frequent stirring.

    potatoes
    🍳wok

  9. Step 9/12

    Cover the wok and cook over low heat for about 8 minutes until the potatoes are tender and browned underneath.

    potatoes
    🍳wok
    🫕lid

  10. Step 10/12

    Heat the remaining vegetable oil in a small area of the wok or a second pan.

    vegetable oil
    🍳wok

  11. Step 11/12

    Fry the remaining cumin seeds, crushed red chili, and sliced green chili until aromatic.

    cumin seeds
    crushed red chili
    green chili
    🍳wok
    🥄spatula

  12. Step 12/12

    Pour the hot tadka over the cooked potatoes and serve immediately while crispy.

    potatoes
    vegetable oil
    cumin seeds
    crushed red chili
    green chili
    🍳wok
    🥄spatula

Composition

Ingredients

Types

Vegetables, Spices, Seasonings, Herbs

Ingredients

Potatoes, Red chilli powder, Crushed red chilli, Turmeric powder, Salt, Cumin seeds, Nigella seeds, Curry leaves, Oil, Green chillies

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free

Calories

295 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 38g, Fat: 15g, Fiber: 5g, Sugar: 2g

Nutritional Information

Minerals

Potassium: 500mg, Iron: 1.8mg, Magnesium: 40mg, Sodium: 300mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.45mg, Vitamin K: 4

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

knife, cutting board, wok, lid, spatula, measuring spoons

Appliances

stovetop

Type

Type

Type Of Dish

Side Dish, Snack, Vegetable Dish

Occasions

Lunch, Dinner, Everyday Meal, Tea Time

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Crispy, Tender, Soft-centered, Fried

Flavors

Spicy, Savory, Earthy, Pungent, Aromatic, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer in warm weather), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat in a pan to restore crispness), freezer : 1 month (Freeze in an airtight freezer-safe container,Texture may become softer after thawing,Reheat from thawed in a pan)