Aloo podi
- Side
- Easy
- 4
- 45 minutes
PT45M
Sameer Taneja's aloo podi recipe is a spiced potato side dish. He toasts and grinds spices to create a fragrant spice blend, giving the new potatoes a deep and vibrant flavour. The dish is also completely vegan.
Ingredients
Aloo podi
- 500g of new potatoes , washed
- 2 tbsp of vegetable oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 4 curry leaves , fresh
- 1 pinch of asafoetida
- 1/4 tsp turmeric powder
- salt
- pepper
Spice blend
- 2 tbsp of chana dal
- 1 1/2 tbsp of coriander seeds
- 4 dried red chillies
- 1/2 tsp black peppercorns
To serve
- 1 handful of coriander , chopped
Equipment
- Spice grinder
Method
1
Boil the new potatoes in a pan of salted boiling water for about 15-20 minutes or until perfectly cooked
- 500g of new potatoes , washed
2
As the potatoes are cooking, place a small pan over a medium heat and once hot, add the ingredients for the spice blend and dry roast for a few seconds until fragrant. Take of the heat and once cooled, blend in a spice grinder to a powder
- 2 tbsp of chana dal
- 1 1/2 tbsp of coriander seeds
- 4 dried red chillies
- 1/2 tsp black peppercorns
3
Once cooked, drain the potatoes and when cool enough to handle, rubs the skins off with your hands or a paring knife (this is easiest to do when the potatoes are still warm)
4
Place a kadai or wok over a medium heat, add the oil and once heated add the mustard seeds. When they start to pop add the urad dal and fry until they turn golden
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 2 tbsp of vegetable oil
5
Add the curry leaves and asafoetida, followed by the cooked potatoes, turmeric, salt and pepper. Cook whilst continuously stirring until you have a nice golden colour on the potatoes
- 1 pinch of asafoetida
- 1/4 tsp turmeric powder
- salt
- pepper
- 4 curry leaves , fresh
6
Add the spice blend and toss to combine then serve up hot with chopped coriander
- 1 handful of coriander , chopped
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Aloo podi
