Sukha Aloo
A simple, flavorful dry potato dish tossed with aromatic spices. Perfect for lunchboxes and as a side, this North Indian classic is quick to make and wonderfully satisfying.
For 4 servings
Boil the potatoes
Place the cubed potatoes in a pot with enough water to cover them. Bring to a boil and cook for 10-12 minutes, or until they are fork-tender but still hold their shape. Drain them completely and set aside.
TIPAvoid over-boiling the potatoes, as they will become mushy when you stir-fry them later.Prepare the tempering
- Heat mustard oil in a pan or kadai over medium-high heat until it's very hot and shimmering.
- Add the cumin seeds and let them splutter for about 30 seconds.
- Add the slit green chilies and sauté for another 10 seconds.
Sauté the onion
Add the finely chopped onion to the pan. Sauté for 3-4 minutes until the onions become soft and translucent.
Add spices and potatoes
- Lower the heat and add the turmeric powder and salt. Stir for a few seconds.
- Immediately add the boiled potato cubes to the pan.
Toss and cook the potatoes
Gently toss the potatoes to coat them evenly with the spice mixture. Be careful not to break them. Cook for 3-4 minutes, stirring occasionally, until the potatoes are lightly crisped and have absorbed the flavors.
TIPUsing a wide pan helps in tossing the potatoes without mashing them.Garnish and finish
Turn off the heat. Stir in the freshly chopped coriander leaves and lemon juice. Mix gently to combine.
Serve or pack
Serve the Sukha Aloo hot as a side dish with roti or dal, or let it cool completely before packing it into a tiffin box for lunch.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier texture, ensure the boiled potatoes are completely dry before adding them to the pan.
- 2You can also pan-fry the boiled potato cubes in a little oil separately until golden before adding them to the onion masala.
- 3If mustard oil is too pungent for your taste, you can use any neutral vegetable oil.
- 4This dish tastes great at room temperature, making it an excellent choice for packed lunches.
- 5Store leftovers in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Sukha Aloo can be a healthy part of a balanced meal. Potatoes provide essential carbohydrates for energy and potassium. This recipe is made with minimal oil, making it a relatively light option. To enhance its healthiness, pair it with whole wheat roti and a side of salad or yogurt.
