Aloo Aloo Recipe – Eats Now

Name: Aloo Aloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 1 piece gingerroot (1-inch piece roughly chopped.); 3 tablespoons sunflower oil (ghee or veggie oil); 2 teaspoons mustard seeds (black); 2 teaspoons cumin seeds; 1 teaspoon coriander seed (coursely crushed); 2 cinnamon sticks (1-inch pieces); 20 -30 curry leaves (fresh); 2 onions (red finely chopped); 1 (14 ounce) can chickpeas (drained); 3 tomatoes (skinned, deseeded, rough chopped); 7 ounces potatoes (use new and cut in half); 1 teaspoon turmeric (ground); 2 teaspoons salt; 1 (14 ounce) can coconut milk; ¼ cup coriander leaves (rough chop)

Servings: persons

2 garlic cloves
1 piece gingerroot (1-inch piece roughly chopped.)
3 tablespoons sunflower oil (ghee or veggie oil)
2 teaspoons mustard seeds (black)
2 teaspoons cumin seeds
1 teaspoon coriander seed (coursely crushed)
2 cinnamon sticks (1-inch pieces)
20 -30 curry leaves (fresh)
2 onions (red finely chopped)
1 (14 ounce) can chickpeas (drained)
3 tomatoes (skinned, deseeded, rough chopped)
7 ounces potatoes (use new and cut in half)
1 teaspoon turmeric (ground)
2 teaspoons salt
1 (14 ounce) can coconut milk
¼ cup coriander leaves (rough chop)

1
Either grind the garlic and ginger with 2 tablespoons of water in a small electric gringer, or in a cup with a hand-held processer wand, or pound to a paste in a mortar with a little salt, then work in the water.
2
Heat the oil/ghee in a wok or deep fryer pan over moderate-high heat.
3
Add the mustard, cumin, coriander seeds and cinnamon sticks.
4
Stir a few seconds until the mustard seeds start to pop.
5
Add the curry leaves at arm's length and stir for a further 30 seconds or so.
6
Tip in the onions, chickpeas, tomatoes and potatoes and ginger paste and cook for another 3 minutes or so.
7
Stir frequently.
8
Add the turmeric and salt together and stir for another minute.
9
Add the coconut mil and bring to a boil.
10
Then simmer until potatoes are just cooked through, adding a little water if needed.
11
By the time the potatoes are done, the sauce should be thickened and clingy, rather then runny.
12
Serve hot, scatter with thje coriander and accompany with warm naan bread.
13
Enjoy!

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 garlic cloves, 1 piece gingerroot (1-inch piece roughly chopped.), 3 tablespoons sunflower oil (ghee or veggie oil), 2 teaspoons mustard seeds (black), and more.

Yes, Aloo Aloo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloo Aloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions