Indian Potatoes Cooked with Ginger Labdharay Aloo
Experience the bold and vibrant flavors of **Indian Potatoes Cooked with Ginger (Labdharay Aloo)**, a comforting potato curry bursting with aromatic spices and fresh ingredients. In this quick and easy recipe, tender potato cubes are simmered in a flavorful base of ginger, cumin, and tomatoes, enhanced with the warmth of turmeric and a touch of red chili for subtle heat. Garnished with fragrant cilantro, this dish is an effortless yet wholesome meal that perfectly pairs with naan, chapati, or steamed rice. With just 15 minutes of prep time and a fragrant one-pan cooking process, this vegan and gluten-free recipe is ideal for weeknight dinners or leisurely weekend meals. Perfectly spiced and irresistibly hearty, Labdharay Aloo will quickly become a family favorite!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 tablespoons Fresh ginger
- 2 tablespoons Oil (vegetable or mustard)
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 2 medium (chopped) Tomatoes
- 1 small (sliced) Green chili
- 1 teaspoon (adjust to taste) Salt
- 1 cup Water
- 2 tablespoons (chopped) Fresh cilantro leaves
Instructions
Peel and cut the potatoes into medium-sized cubes. Rinse thoroughly and set aside.
Peel and grate fresh ginger to prepare two tablespoons.
Heat oil in a large skillet or pan over medium heat. Once hot, add cumin seeds and let them splutter for about 30 seconds.
Add grated ginger and sliced green chili to the pan. Sauté for 1-2 minutes until the ginger is aromatic.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook the spices for another 30 seconds, ensuring they don't burn.
Add the chopped tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
Add the cubed potatoes to the tomato mixture and mix well to coat them evenly in the spices.
Season with salt and pour in a cup of water. Cover the pan with a lid and let the potatoes simmer over low-medium heat for 15-20 minutes, stirring occasionally, until they are tender and fully cooked.
Remove the lid and cook for another 2-3 minutes to let any excess moisture evaporate. The dish should have a thick and slightly saucy consistency.
Garnish with freshly chopped cilantro leaves and serve hot with naan, chapati, or steamed rice.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 13.4 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3597 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
