Rajasthani Spiced Potato Curry
Alu ki Sabzi
Equipment
- Frying pan or skillet
- Wooden spoon or spatula
- knife
- Cutting board
Ingrediënten
- 3 large boiled potatoes 2 cubed and 1 mashed
- 1 tsp. cumin seeds
- Pinch of asafetida optional
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- ½ tsp. salt
- ½ tsp. rock salt
- ½ tsp. ground black pepper
- 1 tbsp. oil
- 3 green chilies slit lengthwise
- Chopped cilantro/coriander leaves for garnish
Instructies
- Heat oil in a frying pan or skillet over medium heat.
- Add cumin seeds and optional asafetida.
- Fry for about a minute until fragrant.
- Add ginger paste and garlic paste.
- Sauté for another minute.
- Add the cubed potatoes, mashed potatoes, turmeric powder, chili powder, salt, and black pepper.
- Stir well to coat the potatoes with the spices.
- Pour in a cup of lukewarm water.
- Stir gently to combine.
- Simmer the curry for a couple of minutes until the flavors meld together and the potatoes are heated through.
- Garnish with slit green chilies and chopped cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Wine Advice:
To complement the earthy flavors of this Rajasthani potato curry, opt for a crisp and refreshing white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. The wine's acidity will balance the spices in the curry, enhancing its overall taste.Nutritional Information
Calories: 200 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 7 g | Fiber: 4 g | Sugar: 2 g
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