These Stir-fried potatoes with ginger garlic paste gives it a unique flavour. Chatpatey Aloo is a spicy stir-fry potatoes is a tangy and delicious spicy dish.This is the Simplest yet tasty recipe which can be prepared with only few ingredients available in our kitchen.It tastes good and can be prepared in very less time.This is one of the easy recipe which you can even carry in your lunch box.
Preparation Time: 10mins ∏ Cooking Time: 15mins ∏ Servings:2-3
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 3-4 Medium size or 250 gm boiled aloo (potato)
- 2 inch grated ginger
- 7-8 Garlic clove grated
- 2-3 chopped green chilly
- 1/4 cup finely chopped fresh coriander leaves
- 1 teaspoon Kashmiri red chilly powder
- 1 pinch Asafoetida (Hing)
- 1 teaspoon coriander powder
- 1/2 teaspoon haldi (turmeric powder)
- 1/2 teaspoon jeera (cumin seed)
- 1/2 teaspoon garam masala
- 1/4 teaspoon jeera powder
- 1/2 teaspoon amchoor (dry mango) powder
- Salt as per taste
- 3-4 teaspoon vegetable oil
How to make Chatpatey Aloo:
Step1: Wash & boil aloo (potato) for 1 whistle and let the pressure release itself (do not boil too much, it should be just perfectly boiled not too much otherwise aloo will be mashed while cooking).Once it is cool down peel it and then Chop it into cubes. Instead of medium size potato you can also use baby potatoes which we usually use for aloo dum.
Step2: Turn on flame and heat a pan. Then add oil and let it heat, now add cumin seeds and fry it for a min till it starts crackle then add pinch of hing along with grated ginger, garlic and green chilly.Fry it for a min on medium flame till the raw aroma of garlic is gone.
Step3: Now keep the flame on low & add Kashmiri red chilly powder and turmeric powder and fry it for 20 seconds. Then add boiled potato and mix it well with masala and fry it for 2-3 minutes on medium flame.
Step4: Now its time to add remaining masala i:e amchoor powder, cumin powder, garam masala, coriander powder and salt as per your taste. Mix everything well and fry it for 2-3 minutes on medium flame. Keep stirring so that masala does not stick to base.
Step5: Once the outer layer of potato becomes little crispy and golden brown, then your dry aloo veg is ready. Turn off the flame and add fresh chopped coriander leaves.
Turn off the flame and aloo dry veg is ready to be served with paratha, poori, roti etc.Enjoy the tangy, spicy, chatpate aloo.