Aloo Katli
User Reviews
5
Aloo Katli
Description
Aloo Katli starts by frying thick potato chunks in hot oil until they turn lightly browned and crispy on the outside. Separately, oil is heated in a pan where cumin seeds, finely chopped garlic, and crushed chilies are sautéed until fragrant. The fried potatoes are then added back into the pan along with powdered chili, salt, turmeric, and black pepper. Tomato ketchup is stirred in to coat the potato chunks, adding a tangy-sweet flavor that contrasts with the spices. Finally, dried fenugreek leaves and fresh coriander are mixed in and cooked a bit more to fuse the flavors.
The finished dish offers spiced potatoes with a slightly crisp exterior and a soft interior, layered with garlicky, earthy, and mildly spicy notes. This preparation is suitable as a flavorful side to complement other dishes or as a snack accompanied by fresh mint chutney.
This recipe includes basic nutritional information as a courtesy but does not guarantee specific dietary values.
Ingredients
- 500 g potato
- 1 tbsp neutral cooking oil generic cooking oil
- 1 tsp cumin seeds Jeera
- 3 garlic Cloves
- ½ tsp chilli pepper crushed
- 2 tbsp tomato ketchup
- ½ tsp salt
- ½ tsp chilli powder
- ¼ tsp turmeric powder Haldi
- ½ tsp black pepper
- 1 tsp fenugreek leaves Methi, dried
- Coriander Handful
Instructions
- Whilst heating up a deep pot of oil cut the potatoes into thick chunks
- Once the oil is hot, add the potatoes then fry on medium heat for 6-8 minutes until lightly browned
- Once the potatoes are crispy and lightly browned, remove from the pan and set aside
- In a frying pan heat up the oil until hot then add the cumin seeds, finely chopped garlic, and crushed chillies then sauté for 1-2 minutes until fragrant
- Add the fried potatoes pieces and give a stir before adding the powdered spices and cook for a further 2-3 minutes
- Add the tomato ketchup and mix until the potato slices are fully covered
- Add the dried fenugreek leaves and coriander then cook for another 1-2 minutes
- Serve with a side of mint chutney and enjoy!
Notes
- Fry the potato chunks until lightly browned for the best texture before adding spices.
- Fresh coriander and dried fenugreek leaves add distinctive herbal notes to the final dish.
- Serve this dish hot, paired nicely with mint chutney for added contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 752mg | 31% |
| Potassium | 1174mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 52mg | 58% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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