Monday, November 19, 2012

Aloo Katliyan (Spicy Sliced Potato)

Potato has always been a staple vegetable worldwide. China is now the world's largest potato-producing country, and nearly a third of the world's potatoes are harvested in China and India. Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. This recipe is inspired from a swanky restaurant of south Mumbai.  Potato is boiled with turmeric to give it a beautiful saffron color and tempered with Indian spices. Let's enjoy this simple yet classy recipe from one of my finest dining experience.

Partially adapted from Masala Kraft by Taj Hotel, Colaba

Serve:  4

Preparation time: 45 minute


Large potato:              1/2 kilogram
Salt to taste
Turmeric powder:       1/2 teaspoon
Olive Oil:                    30 ml
Cumin Seed:               1/2 teaspoon
Carom Seed:              1/4 teaspoon
Garlic:                        1/2 teaspoon (chopped)
Curry leaves:              5-6 leaves
Ginger:                       1/2 teaspoon (chopped)
Green Chili:                1/4 teaspoon (chopped)
Red chili flakes:          1/4 teaspoon
Asafoetida:                1/4 teaspoon
Chat masala:              1/4 teaspoon
Red chili powder:       1/4 teaspoon
Coriander leave:         1 springs (chopped)
Lemon Juice:              1 tablespoon


1) Peel and slice potatoes into one cm thin slices.
2) Boil potato with salt and turmeric powder till almost done.
3) Heat oil on a griddle, crackle cumin seeds and carom seeds. Add garlic and fry till golden.
4) Add curry leaves ginger, green chili, red chili flakes, asafoetida, salt, chaat masala and red chili powder.
5) Toss in the boiled potato slices & cook till done.
6) Finish with coriander leaves and lemon juice.