Masala Art Indian Cooking Recipe of the Week: Aloo Katliyan


Serves 6 to 8 People


For Tomato Sauce:

2 Onions Peeled and chopped

3 Tomatoes Chopped

1 / 2 Stick Cinnamon

1 Gram Cumin Seeds

1 Gram Coriander Seeds

5 cloves Garlic and 1 inch pieces of Ginger (grinded together to a paste)

1 gram Turmeric Powder

1 gram Dried Fenugreek

1 gram Chili Powder

2 tablespoons Vegetable oil

Salt to taste

For Cashew Paste:

20 pieces Cashews Blanched

5 cloves Garlic and 1 inch pieces of Ginger (grinded together to a paste)

1 / 3 Cup Yogurt

1 / 2 gram Green Cardamom Powder

1 / 2 gram Mace Powder

2 Bay Leaves

1 gram Green Chili chopped

1 gram Fresh Mint Chopped

1 gram Cilantro Chopped

Salt to taste

For Potatoes:

3 Medium Sized Russet Potatoes Peeled

1 / 2 Teaspoon Turmeric Powder

1 / 2 Teaspoon Salt

1 teaspoon of lemon juice

5 Cups Water

For Garnish:

1 Tablespoons of Fresh Cilantro Chopped

1 Green Bell Pepper (Deseed and cut into rings)

5 thin strips of ginger (1 inch in length)

Step 1 – To make Tomato Sauce:

In a frying pan, combine oil, cinnamon sticks, cumin seeds and coriander seeds. Add chopped onions and as they start to brown add ginger-garlic paste. Add turmeric powder, chili powder, salt, and chopped tomatoes. Keep the mixture aside.

Step 2 – To make Cashew Paste:

Boil cashews in 1 / 2 cup of water and grind into a slightly thickened paste. In a frying pan add oil, ginger-garlic paste, grinded cashews and yogurt. Then add cardamom powder, mace powder, bay leaves, salt and green chilies. Mix the tomato sauce, cashew paste, fresh ginger strips, chopped mint, cilantro and salt.

Step 3 – To make Potatoes:

Cut the peeled potatoes into thin round slices (1 / 8” thick). Boil 5 cups of water along with salt, turmeric powder and lemon juice. Add the slices of potatoes to boiling water and blanch for 3 minutes. Drain water and dry with paper towel. Shallow fry potato slices with vegetable oil on a griddle until crispy. Put ready sauce on top of each slice of crisp potato. Garnish each potato crisp with fresh chopped cilantro and bell pepper rings. Makes a great appetizer!

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