Delhi Potatoes Cooked with Ginger (Labdharay Aloo) Recipe

Name: Delhi Potatoes Cooked with Ginger (Labdharay Aloo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 lb. potatoes; 1 piece (3) fresh ginger, about; 4 tbsp. water; 2 lg. tomatoes; 4 tbsp. vegetable oil; 1/2 tsp. whole cumin seeds; 1/4 tsp. nigella seeds (kalonji); 1/8 tsp. fenugreek seeds (methi); 1/4 tsp. ground turmeric; 1 tsp. ground cumin seeds; 1 tsp. ground coriander seeds; 1/4 tsp. OR; more red chilli powder (cayenne pepper); 3/4 to 1 tsp. salt; 1-1/4 cup water

Servings: persons

2-1/4 lb. potatoes
1 piece (3) fresh ginger, about
4 tbsp. water
2 lg. tomatoes
4 tbsp. vegetable oil
1/2 tsp. whole cumin seeds
1/4 tsp. nigella seeds (kalonji)
1/8 tsp. fenugreek seeds (methi)
1/4 tsp. ground turmeric
1 tsp. ground cumin seeds
1 tsp. ground coriander seeds
1/4 tsp. OR
more red chilli powder (cayenne pepper)
3/4 to 1 tsp. salt
1-1/4 cup water

1
Boil the potatoes in their skins.
2
Drain them and let them cool.
3
Peel them and cut them into 1-inch dice.
4
Peel the ginger and chop it coarsely.
5
Place it with 4 Tbs.
6
of water into the container of a food processor or blender.
7
Blend.
8
Chop the tomatoes into very small pieces.
9
Heat the oil in a large frying pan, saute pan or wide-based pan over a medium-high flame.
10
When hot, put in the whole cumin seeds, nigella seeds, and fenugreek seeds.
11
Stir once and put in the ginger paste from the food processor or blender as well as the turmeric.
12
Stir for 1 minutes.
13
Add the tomatoes.
14
Continue to stir and cook until the tomatoes have turned paste-like.
15
Add the ground cumin, ground coriander and chilli powder.
16
Stir once or twice.
17
Now put in the potatoes, 1 1/4 cups of water and the salt.
18
Mix well and bring to a boil.
19
Turn heat to low, cover, and simmer gently for 15 minutes.
20
Madhur Jaffrey..A Taste of India

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2-1/4 lb. potatoes, 1 piece (3) fresh ginger, about, 4 tbsp. water, 2 lg. tomatoes, and more.

Yes, Delhi Potatoes Cooked with Ginger (Labdharay 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.

Delhi Potatoes Cooked with Ginger (Labdharay Aloo)

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