Balti aloo

Name: Balti aloo
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp. coriander seeds; 1 tsp. fennel seeds; 1/2 tsp, mustard seeds; 1/2 tsp. fenugreek seeds; 1/2 tsp. Nigella seeds (kalonji); 1 bay leaf; 1/2 tsp. turmeric; 1 tsp. cumin powder; 1 tsp. paprika powder; 1 tsp. ginger powder; To taste, chilli powder; 1/2 tsp. chilli flakes; To taste, salt; 1/2 cup. oil; 2 onions, sliced; 2 tomatoes, chopped; 1 tbsp. ginger-garlic paste; 5 potatoes, peeled, thinly sliced; 4 green chillies,; As required, cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Balti Aloo (Bucket potatoes) is a delicious vegetarian curry to be enjoyed at lunch, dinner or even brunch with piping hot parathas and rotis.

This potato curry is not the one that I often make. Nevertheless, this scrumptious and so easy to make is a one-pot wonder. This dish is perfect to throw together as a quick side dish to bring the whole meal together.

The procedure is similar to the way most curries are cooked. Saute the whole spices and then throw in the onions. Cook till soft and potatoes and powdered spices along with some green chillies and once tomatoes are soft, throw in the potatoes, cover cook till fork tender. Garnish and bring it to the table, I can guarantee that your family will linger around until it’s all gone!

Balti Aloo (Bucket potatoes) is a delicious vegetarian curry to be enjoyed at lunch, dinner or even brunch with piping hot parathas and rotis.

Sarvat Hanif @sarvathanif

Canada

Balti Aloo (Bucket potatoes) is a delicious vegetarian curry to be enjoyed at lunch, dinner or even brunch with piping hot parathas and rotis.

Saved

Ingredients

20 minutes

4 servings

2 tbsp.coriander seeds
1 tsp.fennel seeds
1/2tsp, mustard seeds
1/2 tsp.fenugreek seeds
1/2 tsp.Nigella seeds (kalonji)
1bay leaf
1/2 tsp.turmeric
1 tsp.cumin powder
1 tsp.paprika powder
1 tsp.ginger powder
To taste, chilli powder
1/2 tsp.chilli flakes
To taste, salt
1/2cup. oil
2onions, sliced
2tomatoes, chopped
1 tbsp.ginger-garlic paste
5potatoes, peeled, thinly sliced
4green chillies,
As required, cilantro, chopped

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Steps

20 minutes

1

In wok add oil ginger garlic paste, fenugreek seeds, cumin seeds, mustard seeds, nigella seeds, fennel seeds, curry leaves and sauté for a minute. –
2

Add onion and fry until translucent.
3

Add tomatoes, chili powder, chilli flakes, turmeric and salt. mix well and cook until tomatoes are soft.
4

Add potatoes, green chili and cilantro, cover and cook on low flame for 15 minutes or until potatoes are tender. –.
5

Garnish with cilantro and serve with paratha, roti