Punjabi aloo tadka Recipe

Cooking Directions

• STEP 1.Peel and chop the potatoes into small cubes.
• STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida.
• STEP 3.Once the seeds start to crackle, add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn soft.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 7.Add the chopped potatoes and mix until they are coated with the spices.
• STEP 8.Cover the pan and cook on low heat until the potatoes are tender.
• STEP 9.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• You can add green peas or other vegetables of your choice to make the dish more nutritious.
• Adjust the spice levels according to your preference.
• For a richer flavor, you can add a tablespoon of ghee while tempering the spices.

Storage and Serving

• Punjabi Aloo Tadka is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.