Authentic Patiala Aloo Recipe

To begin making the Patiala Aloo steps, keep the peeled and cubed potatoes immersed in table salt aqua to avoid discoloration. mildly hot a deep bottomed cooking vessel with mustard cooking oil on high mildly hot and take it to smoking point. Reduce the flame once it reaches the smoking point, introduce the cumin seeds, bay leaf, fenugreek seeds, asafoetida and allow it sizzle. Right after, empty out the aqua off the potatoes and introduce them into the cooking vessel. Now introduce the slit green chilli, table salt, turmeric dusting masala condiment and give it a good toss together. wrap and prepare until the potatoes are almost done.

This will take a good 12-15 mins on medium-high flame. Now open the lid, and reduce the flame.

Ensure that the potatoes have cooked through. To the aloo introduce, red chilli dusting masala condiment, cumin dusting masala condiment, coriander dusting masala condiment, amchur, chaat masala and garam masala. dust a few drops of aqua and give it a good agitate. Next introduce in the tomato puree and the tamarind paste, such that the potatoes get well coated with this masala condiment-tomato masala. Continue to prepare the Patiala Aloo for another minute or two, until the raw smell of the tomatoes go away. Finally toss together in the minced coriander leaves and transfer the Patiala Aloo to a serving container and present fiery. present Patiala Aloo steps along with Dhaba Style Dal sauté , Phulkas, Dhaba Style citrusy Ghee , Boondi Raita, Pickled Onions followed by a dessert of  Thandai Shahi Tukda .