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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.
For 4 servings
Shallow-Fry the Potatoes
Roast and Grind the Salan Paste
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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.
This hyderabadi recipe takes 60 minutes to prepare and yields 4 servings. At 375.98 calories per serving with 6.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tadka and Cook the Paste
Simmer and Finish the Salan
Replace potatoes with pan-fried eggplant (brinjal) or large green chilies (mirchi) to make Baingan ka Salan or Mirchi ka Salan, two other popular Hyderabadi dishes.
For a richer and thicker gravy, add 1 tablespoon of white poppy seeds (khus khus) to the dry roasting ingredients before grinding the paste.
For a warmer flavor profile, add 1/2 teaspoon of garam masala at the very end of the cooking process.
For a creamier, less tangy version, you can reduce the tamarind and add a tablespoon of yogurt (curd) to the paste while grinding.
The peanuts and sesame seeds in the gravy provide monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Sesame seeds are a good source of calcium, magnesium, and zinc, while potatoes offer a significant amount of potassium, which is important for blood pressure regulation.
Peanuts contribute a good amount of plant-based protein, making the dish more satiating and nutritionally balanced.
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
One serving of Aloo Salan contains approximately 350-380 calories, primarily from the potatoes, oil, peanuts, and sesame seeds.
Aloo Salan can be part of a balanced diet. It contains healthy fats from peanuts and sesame seeds, and potatoes provide potassium and energy. However, it is calorie-dense, so portion control is recommended.
Yes, this recipe is naturally vegan as it uses vegetable oil and no dairy products. It is also gluten-free as it contains no wheat or gluten-containing ingredients.
Aloo Salan is traditionally served as a side dish with Hyderabadi Biryani. It also pairs wonderfully with roti, naan, or plain steamed basmati rice.
Yes, if you have a peanut allergy, you can substitute them with an equal amount of cashews or almonds. You can also increase the quantity of sesame seeds and coconut to compensate.
Store leftover Aloo Salan in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, and it often tastes even better the next day. Reheat gently on the stovetop.