Gujrati Aloo (Spiced Potatoes)
These cumin-spiced potatoes are a quick, easy and flavorful side. The potatoes derive flavor from a rich tempering of kadi patta, cumin and mustard seeds, and drizzle of sour yogurt.
- 3 medium-sized potatoes
- Salt to taste
- 1 tsp red chili flakes
- 2 tbsp oil canola/sunflower/vegetable
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 fresh kadi patta/curry leaves
- 4 dried red chilies preferably round
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 5 tbsp full-fat yogurt brought to room temperature
Boil potatoes till soft. Peel them and cut each potato in equal parts.
Gently toss chopped potatoes in a bowl with salt and red chili flakes. Set aside.
In a large wok, heat oil. Add mustard seeds, cumin seeds, kadi patta, and dried chilies (in that order). On medium-low heat, briefly fry till they change color, making sure they don’t burn, about 1 minute.
Add turmeric powder and cumin powder, and fry till aromatic.
Gently add the potatoes, coating them in the spices for a couple of minutes on medium heat.
Remove from heat, and gently mix in yogurt.