Patiala Aloo Recipe

Step 1: To begin making the Patiala Aloo Recipe, keep the peeled and cubed potatoes immersed in salt water to avoid discoloration

Step 2: Heat a deep bottomed pan with mustard oil on high heat and take it to smoking point

Step 3: Reduce the flame once it reaches the smoking point, add the cumin seeds, bay leaf, fenugreek seeds, asafoetida and allow it sizzle

Step 4: Right after, drain the water off the potatoes and add them into the pan

Step 5: Now add the slit green chilli, salt, turmeric powder and give it a good mix

Step 6: Cover and cook until the potatoes are almost done

Step 7: This will take a good 12-15 mins on medium-high flame

Step 8: Now open the lid, and reduce the flame

Step 9: Ensure that the potatoes have cooked through

Step 10: To the aloo add, red chilli powder, cumin powder, coriander powder, amchur, chaat masala and garam masala

Step 11: Sprinkle a few drops of water and give it a good stir

Step 12: Next add in the tomato puree and the tamarind paste, such that the potatoes get well coated with this spice-tomato masala

Step 13: Continue to cook the Patiala Aloo for another minute or two, until the raw smell of the tomatoes go away

Step 14: Finally mix in the chopped coriander leaves and transfer the Patiala Aloo to a serving bowl and serve hot

Step 15: Serve Patiala Aloo Recipe along with Dhaba Style Dal Fry , Phulkas, Dhaba Style Spicy Ghee , Boondi Raita, Pickled Onions followed by a dessert of  Thandai Shahi Tukda