Aloo Afghani

What makes this dish special

Aloo Afghani is a delicious and universally loved potato dish made in an Afghani green gravy. This recipe uses baby potatoes, but regular potatoes can be used if cut into cubes. The potatoes are marinated with a blend of spices, including chaat masala, black pepper powder, roasted kasoori methi, salt, and lemon juice. The Afghani paste is made from onions, cashews, green chilies, garlic, ginger, cream, dahi, lemon juice, chaat masala, black pepper powder, salt, coriander, and kasoori methi. The dish is finished with a unique touch of charcoal smoke, giving it an authentic tandoor-like flavor. This recipe is simple, quick, and full of flavor, making it a crowd-pleaser for family and guests.

Recipe

Ingredients:

• Baby potatoes: 250g (parboiled and peeled)
• Oil: 3 Tbsp
• Coriander: 1 tsp (finely chopped)
• Charcoal: 1 cube
• Butter: ½ tsp

For marination:

• Oil: 1 tsp
• Lemon juice: 1 tsp
• Chaat masala: 1 tsp
• Black pepper powder: 1 tsp
• Salt: to taste
• Kasoori methi: 1 tsp (roasted and crushed)

For Afghani paste:

• Onion: 1 medium
• Cashews: 8-10 (soaked in water)
• Green chilies: 5-6
• Garlic: 7-8 cloves
• Ginger: 1 inch cube
• Cream: 2 Tbsp
• Dahi: 2 Tbsp
• Lemon juice: 1 Tbsp
• Chaat masala: 1 tsp
• Black pepper powder: 1 tsp
• Salt: to taste
• Coriander: 2 Tbsp
• Kasoori methi: 1 Tbsp (roasted and crushed)

Method:

1. Marinate potatoes with marination ingredients and keep aside for at least 30 minutes.
2. Grind together all ingredients for Afghani paste.
3. In a pan, take 1 Tbsp oil and shallow fry the potatoes until golden.
4. In a kadai, take 2 Tbsp of oil and add the Afghani paste. Cook on high flame with lid on.
5. In the meantime, put the coal piece on low flame until it starts to smolder.
6. Once the gravy starts to leave oil on the sides, add a little water to adjust consistency. Now add the potatoes. Mix well.
7. Let it simmer for 8-10 minutes. Put off the flame.
8. In a small bowl, put the coal, keep the bowl on the potatoes, add the butter, and as soon as it starts to smoke, put on the lid tightly.
9. After 5 minutes, remove the bowl, serve the Afghani aloo, garnished with chopped coriander.

Cooking Tips:

• Use the stems of the coriander for the paste, as they have more flavor.
• If you don't have baby potatoes, regular potatoes cut into cubes can be used.

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