mearl223 On October - 21 - 2009

Andhra Aloo

A spicy potato dish from the southern Indian state of Andhra Pradesh with strong tones of pepper, garlic & coconut.

PrepTime 2mins – CookTime 15mins – Serves 4



2 large potatoes

2 medium chopped onions
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
half a garlic – about 8-10 cloves – chopped.
salt to taste
2 chopped green chillies/ whole dried red chilies
1 tbsp freshly ground pepper
1 tbsp sugar
3 tbsp dessicated coconut
turmeric pwd
1/2 cup chopped coriander
1 tbsp cooking oil/ clarified butter/ghee

Cooking Instructions:

1. Peel the potatoes – cut each into half (length-wise) & cut each half again, length-wise and then slice width-wise into about 5mm thick slices – wash & place in water to which 1 pinch of salt & turmeric have been added.

2. In a non-stick vessel, heat oil/ghee & fry onions till pink.

3. Then add the garlic, chillies, cumin & curry leaves – fry well.

4. Then add the mustard, salt, sugar, 1/4 tsp turmeric, pepper and fry well.

5. Drain potatoes well & add to the vessel on medium heat.

6. Add 1/4 cup water & the coconut & toss gently till potatoes are well -coated with the spices.

7. Then simmer covered until potatoes are cooked.

8. Garnish with coconut & coriander & serve with daal & rotis.

Leave a Reply

Featured Video

Helicopter Game