Aloo ka Salan

Name: Aloo ka Salan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g potato (baby potatoes, scrubbed and peeled); 3 tbsp oil; 3 tbsp peanuts; 2 tbsp white sesame seeds; 2 tbsp desiccated coconut; 2 pcs onion (medium, thinly sliced); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves, peeled); 1 tbsp tamarind paste; 2 cup water; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 8 pcs curry leaves; 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(62)

TASTE SCORE

8/10

Baby potatoes simmer in a nutty, tangy gravy made with peanuts, sesame, coconut and tamarind in this Hyderabadi-style salan. It is rich in flavor, gently spiced, and especially good with biryani, pulao or roti.

PREP

20m

COOK

35m

SERVES

1 KATORI

311 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the potatoes and aromatics.
1.Peel the baby potatoes and prick each one lightly with a fork.
2.Slice the onions thinly.
3.Roughly chop the ginger and keep the garlic cloves ready.
4.Slit the green chilies and chop the coriander leaves.
roast · ~5 min
Roast the nuts and seeds.
1.Heat a dry pan over low heat.
2.Add peanuts and roast until lightly golden and fragrant.
3.Add white sesame seeds and desiccated coconut.
4.Roast for 1 to 2 minutes more, stirring often, then take off the heat.
TIPKeep the heat low so the sesame and coconut do not burn and turn bitter.
mix · ~4 min
Grind the salan paste.
Cool the roasted peanuts, sesame and coconut slightly, then blend with onion, ginger, garlic, tamarind paste and 0.5 cup water to a smooth paste.
fry · ~8 min
Fry the potatoes lightly.
Heat 2 tbsp oil in a pan and fry the potatoes over medium heat until light golden on a few sides. Remove and set aside.
TIPThe potatoes do not need to cook through at this stage; they will finish in the gravy.
temper · ~2 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, fenugreek seeds and curry leaves.
4.Add green chilies and stir for a few seconds.
saute · ~10 min
Cook the masala.
1.Add the ground salan paste to the pan.
2.Cook on medium-low heat, stirring often, until the raw smell fades.
3.Add turmeric powder, red chili powder, coriander powder and salt.
4.Cook until the masala thickens slightly and the oil begins to show at the edges.
TIPStir often once the paste is in the pan because nut-based masala can catch at the bottom.
simmer · ~15 min
Simmer the potatoes in the gravy.
Add the fried potatoes and remaining 1.5 cups water. Mix well, bring to a gentle simmer, cover and cook until the potatoes are tender and the gravy turns smooth and slightly thick.
garnish · ~1 min
Finish with coriander leaves.
Stir in the chopped coriander leaves and cook for 1 minute more so the flavors settle together.
serve
Serve the aloo ka salan hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the baby potatoes lightly so the tangy gravy seeps in without making them break apart.
2
Roast the peanuts, sesame, and coconut only until fragrant and pale golden; darker roasting can make the salan bitter.
3
Let the roasted mixture cool a bit before blending, or the paste can turn oily instead of smooth.
4
Fry the potatoes just until they get a few golden spots; they should finish cooking gently in the gravy.
5
Once the nut-onion paste hits the pan, stir frequently and keep the heat medium-low to prevent sticking.
6
If the gravy thickens too much as it rests, loosen it with a splash of hot water before serving with biryani or roti.
7
This salan tastes even better after 30 minutes of resting, when the tamarind, spices, and nutty paste meld fully.