HomeSALAD| PALYA| SOOKHA SUBJI| USLI Hing aloo | Potatoes tempered in asafoetida |
8 December, 2016

Hing aloo | Potatoes tempered in asafoetida |

Posted in : SALAD| PALYA| SOOKHA SUBJI| USLI on by : Divya Suresh

ಹಿಂಗ್ ಆಲೂ | ಇಂಗು ಆಲೂಗಡ್ಡೆ ಪಲ್ಯ |

Hing Aloo is a Rajasthani stir fried Potato subji, with regularly used masalas and the pungent taste of Hing (asafoetida). This dish perfect as a quick, easy & hassle free side dish for chapati, Phulka, Poori, Naan, roti etc.

First time I tasted this dish in a restaurant (Veg Gulati) in Delhi. We all liked it instantly and I definitely wanted to recreate it at home & now it has become a regular side dish at my place.

Ingredients :

  • Potato – 3 big
  • Tomato – 2 medium sized
  • Green chilli – 2
  • Ginger – 1″ piece
  • Oil – 2 tsp
  • Hing – 1/4 tsp (I use little more)
  • Cumin seeds powder – 1/4 tsp
  • Turmeric Powder – 1/2 tsp
  • Coriander Powder – 1/4 tsp
  • Red chilli Powder – 1/2 tsp
  • Fresh coriander leaves – 2 tbsp
  • Salt to taste
  • Water – 3 to 4 tbsp

PROCEDURE : 

  • Wash, peel and cut Potatoes into cubes, boil and keep it aside
  • Grind together tomato, green chilli and ginger to fine paste
  • Heat oil add cumin powder, hing, Turmeric powder, ground paste
  • Saute for a while and add coriander powder, red chilli powder and saute everything together till raw smell goes
  • Now add 3 – 4 tbsp of water , salt to taste and boiled potato cubes
  • Fry for  3 – 4 minutes
  • Remove from the fire and sprinkle coriander leaves

Below you can have a look at the pic showing Poori made using fenugreek leaves and whole wheat flour paired along with hind aloo

Fenugreek leaves whole wheat flour Poori –

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