Aloo Khaas


4/5 stars  75% LIKED IT
Added to 30 cookbooks
This recipe has been viewed 26284 times

A truly spectacular marriage of spices creates this delightful dry potato subzi. Using potato roundels and spices like cumin seeds, aniseed, nigella seeds, fenugreek seeds and chaat masala, this dish is a treat for your taste buds. The Kashmiri red chillies add the required spark of colour to the dish.

Add your private note

Preparation Time: 
Cooking Time: 
Serves 4.
Show me for servings


  1. Heat the ghee in a kadhai, add the cumin seeds, aniseeds, nigella seeds and fenugreek seeds.
  2. When the seeds crackle, add the ginger-garlic paste and sauté for 2 minutes.
  3. Add the onions and sauté till they turn golden brown.
  4. Add the turmeric powder, red chillies and potatoes and mix well.
  5. Cover with a lid and cook for 7 to 8 minutes till the potatoes are cooked.
  6. Add the salt and chaat masala and mix well.
  7. Serve hot garnished with coriander.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Chatpata Chutneys Add Zing to a Meal

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 25 Jan 15 10:33 PM

Love this recipe. Truly yummy ?? even yummier with 1/2 tsp of ajwain
 on 27 Feb 13 11:22 AM

Lovely potato dry vegetable spiced beautifully.
 on 23 Feb 13 01:17 PM

The aloo came out just perfect. It's a lovely dry subzi with a hint of methi and the lovely flavor of kashmiri chillies.
 on 07 Sep 11 01:26 PM

it was not up to the mark...