Potato Fried in Garlic Chauke Aaloo
Indulge in the irresistible flavors of Potato Fried in Garlic Chauke Aaloo, a vibrant and aromatic dish that elevates the humble potato into a show-stopping delight. This quick and easy recipe combines golden, crispy potatoes with the bold zest of garlic, toasty cumin seeds, and a medley of fragrant Indian spices like turmeric, coriander, and red chili powder. The dish is cooked in mustard oil for an authentic touch, lending it a rich, smoky depth. With its melt-in-your-mouth texture and perfectly crisped edges, this garlic-infused potato dish is not only a comforting side for rice or bread but also a standout snack on its own. Perfectly garnished with fresh coriander leaves, this flavorful vegan recipe is a must-try for spice lovers seeking a weeknight dinner upgrade.
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 6 pieces Garlic cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 3 tablespoons Mustard oil (or any cooking oil)
- 0.25 cup Water
Instructions
Peel and dice the potatoes into 1-inch cubes. Wash them thoroughly to remove excess starch and set them aside in a bowl of water.
Finely chop the garlic cloves and fresh coriander leaves. Keep them ready for cooking.
In a large skillet or pan, heat the mustard oil over medium heat until it begins to shimmer. This step is crucial for removing the strong raw flavor of mustard oil.
Add the cumin seeds to the hot oil and let them crackle for 30 seconds to release their aroma.
Lower the heat slightly and add the chopped garlic. Stir-fry the garlic for 1-2 minutes until it turns golden and fragrant, ensuring it doesn’t burn.
Drain the potatoes and add them to the pan. Stir well to coat the potatoes evenly in the garlic and cumin mixture.
Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly so the spices are evenly distributed.
Add 1/4 cup of water, cover the pan with a lid, and let the potatoes cook on low to medium heat for 15-20 minutes, stirring occasionally to prevent sticking. The water will help the potatoes cook evenly and soften while allowing the spices to infuse fully.
Once the potatoes are fork-tender and have absorbed the flavors, remove the lid and increase the heat slightly. Stir-fry them for an additional 3-5 minutes to crisp up the edges.
Garnish the dish with freshly chopped coriander leaves before serving.
Serve hot as a side dish with rice, bread, or as a standalone snack. Enjoy your flavorful Garlic Chauke Aaloo!
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 9.7 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4494 mg | 96% | |
*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.
