Aloo kachaloo/Panch phodan aloo

Aloo kachaloo is Uttar pradesh’s one of the favourite winter delicacies,mostly eaten as breakfast or lunch.Basically this dish is made with (naya) new potatoes only but you can use whichever potato you have.What goes in making this, is simple panch phodan i.e mix of spices.This goes well with sugarcane juice.

Naya (new) potatoes are sweet in taste and don’t get mashed up while cooking ,so preferable naya aloo is used.

How to buy naya(new) aloo

Simple, the new potato when you scratch with your nails it’s skin comes out easily,it’s covered with dirt i.e mud,and they are found in abundance only in winter.Naya because it’s harvested in winter.

First you have to boil the potatoes and cut them into half,then head further

Let’s see what goes in making this

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Aloo kachaloo

Serves 7 to 8

Ingredients:

• 1 kg potatoes boiled
• 2 tablespoon oil/mustard oil
• 1/4 haldi powder
• 1/2 rai
• 1/2 tablespoon kalonji
• 1/2 saunf/fennel seeds
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon jeera/cumin
• 1/4 tablespoon ajwain/carom seeds
• salt as per taste
• Coriander leaves for garnish
• 2 tablespoon water

Method:

• Take a pan,heat oil into it
• Lower the flame add in rai let it crackle
• Now add in jeera,ajwain,kalonji,coriander seeds and saunf
• Saute till light brown
• Add in salt and haldi powder
• Saute for few seconds
• Pour in little water just 2 tablespoon so that the masala doesn’t burn
• Now add in the chopped potatoes
• Give it nice mix,until all the spices have coated the potato well
• Garnish with chopped coriander leaves
• Serve them hot with sugarcane juice or tea or eat just like that
• Hope you liked this Purvanchal recipe
• Until then keep exploring……