Aloo Khaas


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4/5 stars  80% LIKED IT    5 REVIEWS 4 GOOD - 1 BAD

Added to 56 cookbooks   This recipe has been viewed 29315 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.

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Preparation Time:    Cooking Time:     Makes 3 servings
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Method
  1. Heat the ghee in a deep non-stick kadhai, add the cumin seeds, aniseeds, nigella seeds, fenugreek seeds and red chillies
  2. When the seeds crackle, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
  3. Add the onions and sauté on a medium flame for 5 minutes.
  4. Add the turmeric powder, potatoes and salt, mix well and cover with a lid and cook on a slow flame for 8 minutes or till the potatoes are cooked, while stirring occasionally.
  5. Add the chaat masala and mix well.
  6. Serve immediately garnished with coriander.

RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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 on 04 Aug 15 04:43 PM


Aloo khaas.. it was a special treat to my family.. as a daily common vegetable was made so delicious.. and yummy. The fried onions and the mixed spice added to it.. gives a nice aroma to the potatoes.. this is the best accompaniment for dal chawal or dal khichidi.. a must try recipe..
 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...