Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add chopped tomatoes and cook until they turn soft and mushy.
4. Add coriander powder, red chili powder, turmeric powder, and garam masala. Mix well.
5. Add cubed potatoes and mix well.
6. Add salt to taste and mix well.
7. Cover the pan with a lid and let the potatoes cook for 10-15 minutes on low heat.
8. Stir occasionally to prevent sticking to the bottom of the pan.
9. Once the potatoes are cooked, garnish with fresh coriander leaves.
15 minutes preparation time, 20 minutes cooking time
Temperature: Low heat
Serving size: 4 servings
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or yams.
- Garam masala can be substituted with curry powder.
Variations:
- Add green peas or carrots for added nutrition and flavor.
- Add paneer or tofu for a vegetarian protein source.
Tips and tricks:
- Cut the potatoes into small cubes for faster cooking.
- Add a splash of water if the potatoes start to stick to the bottom of the pan.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the potatoes are not cooked through, add a splash of water and cook for a few more minutes.
Food safety advice:
- Make sure to wash and peel the potatoes before using.
Food history:
- Bhadmaas Aloo is a traditional Indian dish that originated in the northern state of Uttar Pradesh.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Indian