A tangy and nutty potato curry from Hyderabad, made with a rich paste of peanuts, sesame, and coconut. This flavorful gravy dish is a perfect side for biryani or can be enjoyed with rotis.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 cup
376cal
7gprotein
40gcarbs
Ingredients
500 g Potatoes (About 3-4 medium, peeled and cut into 1.5-inch cubes)
4 tbsp Vegetable Oil (Divided for frying and for the gravy)
3 tbsp Peanuts (Raw, unsalted)
2 tbsp Sesame Seeds (White sesame seeds)
2 tbsp Desiccated Coconut (Unsweetened)
200 g Onion (1 large, roughly chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 pcs Green Chili (Slit lengthwise, adjust to taste)
A fragrant one-pot rice dish featuring long-grain basmati rice, sweet green peas, and a symphony of whole spices. This classic North Indian comfort food is simple to prepare, making it a perfect choice for a wholesome weekday lunch or a delightful dinner. Each grain of rice is separate, fluffy, and infused with aromatic flavors.
Tangy Aloo Salan with aromatic Matar Pulao - a perfectly spiced, comforting meal that's quick to make!
This awadhi dish is perfect for lunch. With 748.56 calories and 14.89g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 sprig Curry Leaves (About 10-12 leaves)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
2 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1/2 cup warm water)
1 tsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Adjust to taste)
2.5 cup Water (Adjust for desired consistency)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Shallow-Fry the Potatoes
Heat 2 tbsp of oil in a wide pan or kadai over medium-high heat.
Add the cubed potatoes and fry, stirring occasionally, for 10-12 minutes until they are golden brown on all sides and cooked through.
Remove the potatoes with a slotted spoon, drain on a paper towel, and set aside.
2
Roast and Grind the Salan Paste
In a separate dry pan over low-medium heat, dry roast the peanuts until fragrant and lightly browned. Remove and set aside to cool.
In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop. Remove and let cool.
Finally, toast the desiccated coconut for about 1 minute until it turns a light golden brown. Remove and cool.
Once cooled, transfer the roasted peanuts, sesame seeds, and coconut to a high-speed blender.
Add the chopped onion, ginger paste, garlic paste, and 1/4 cup of water. Blend until you have a completely smooth, thick paste. Add a little more water if needed to facilitate blending.
3
Prepare the Tadka and Cook the Paste
In the same kadai used for the potatoes, heat the remaining 2 tbsp of oil over medium heat.
Add the mustard seeds and let them splutter. Then add the cumin seeds and curry leaves, and sauté for 30 seconds.
Carefully add the ground salan paste to the kadai. Cook on low-medium heat, stirring frequently, for 10-12 minutes. This step is crucial for flavor development.
Continue cooking until the paste darkens, thickens, and oil begins to separate from the sides.
Add the turmeric powder, red chili powder, and coriander powder. Sauté for another minute until the spices are fragrant.
4
Simmer and Finish the Salan
If using tamarind paste, mix it with 1/2 cup of warm water and pour it into the pot. If using whole tamarind, strain the soaked water into the pot.
Add the remaining 2 cups of water, salt, and grated jaggery. Stir well to combine everything.
Bring the gravy to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes. The gravy will thicken and oil will float to the surface.
Gently add the fried potatoes and the slit green chilies to the gravy. Stir to coat.
Simmer for another 5 minutes, allowing the potatoes to absorb the rich flavors of the salan.
Garnish with freshly chopped coriander leaves and serve hot.
Servings4
Serving size: 1 cup
373cal
8gprotein
68gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (aged long-grain is best)
1 cup Green Peas (fresh or frozen)
2 tbsp Ghee
1 medium Onion (thinly sliced)
1 tsp Cumin Seeds
1 large Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamoms (lightly crushed)
4 whole Cloves
5 whole Black Peppercorns
1 tsp Ginger Garlic Paste
1 whole Green Chili (slit lengthwise, optional)
3 cup Water (or vegetable broth)
1.5 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice (30 minutes passive time)
Rinse the basmati rice under cool running water 3-4 times, until the water runs clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for achieving long, fluffy grains.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Temper Spices & Sauté Aromatics (5 minutes)
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns.
Sauté for 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
Add the thinly sliced onion and sauté for 3-4 minutes until they turn soft and translucent.
Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
Add the green peas (if using frozen, no need to thaw) and sauté for one minute.
Add the drained basmati rice to the pot. Gently stir and sauté for 1-2 minutes, ensuring each grain is lightly coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Pulao (15-18 minutes)
Pour in 3 cups of water and add 1.5 tsp of salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water has been absorbed.
5
Rest, Fluff, and Serve (10 minutes passive time)
Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This allows the grains to firm up and finish cooking in the residual steam.
After resting, open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving hot with raita or your favorite curry.