Purple aloo

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Atul Kochhar serves up a purple aloo side dish recipe, perfect for an Indian feast. New and purple potatoes are swaddled in a rich onion masala, packed with plenty of spice.

First published in 2017

Ingredients

Metric

Imperial

Purple aloo

Onion masala

To serve

Equipment

  • Food processor or blender

Method

1
To begin, cook the potatoes in boiling salted water until tender, then drain well and reserve (the purple potatoes will stain the new potatoes, so boil the two types separately)
2
Make the onion masala by heating the oil in a medium sized saucepan. Add the whole spices, sauté over a medium heat until they crackle, then add the onions and cook for 5–8 minutes until lightly coloured
3
Add the ginger and garlic paste, reduce the heat and cook for 2–3 minutes, or until the raw smell of the paste disappears. Stir in the ground spices and cook for a further 2–3 minutes
4
Remove and discard the cinnamon stick. Add 175ml of water and the diluted tomato purée and blend until smooth using a stick blender. Return the pan to the heat and simmer over a low heat for 15–20 minutes, stirring occasionally until thickened. Set aside
5
To finish the potatoes, heat the cumin seeds in hot oil until they start to crackle. Add the garlic, ginger and green chilli and sauté over a medium heat until the garlic and ginger are golden
6
Add 50g of the onion masala and the turmeric powder and cook for 3–5 minutes. Stir in the potatoes, chopped mint and dried mango powder. Taste, season with salt and decorate with coriander cress to serve
First published in 2017

Combining the flavours of north, east and south India with the finest British produce, Atul Kochhar was the first ever Indian chef to receive a Michelin star in 2001.

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