Indian Potatoes Cooked With Ginger: Labdharay Aloo

Name: Indian 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 lbs potatoes, 1 kg; 3 inches fresh ginger, about; 4 tablespoons water; 2 large tomatoes, 12 oz/350g; 4 tablespoons vegetable oil, 60 ml; 1/2 teaspoon whole cumin seed; 1/4 teaspoon nigella seeds (kalonji); 1/8 teaspoon fenugreek seeds (methi); 1/4 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon red chili powder, more if needed (cayenne pepper); 3/4 - 1 teaspoon salt; 1 1/4 cups water

Servings: persons

2 1/4 lbs potatoes, 1 kg
3 inches fresh ginger, about
4 tablespoons water
2 large tomatoes, 12 oz/350g
4 tablespoons vegetable oil, 60 ml
1/2 teaspoon whole cumin seed
1/4 teaspoon nigella seeds (kalonji)
1/8 teaspoon fenugreek seeds (methi)
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon red chili powder, more if needed (cayenne pepper)
3/4 - 1 teaspoon salt
1 1/4 cups water

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

406

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 14 ingredients. The key ingredients include: 2 1/4 lbs potatoes, 1 kg, 3 inches fresh ginger, about, 4 tablespoons water, 2 large tomatoes, 12 oz/350g, and more.

Yes, Indian Potatoes Cooked With Ginger: Labdharay Aloo falls under the Soups & Stews 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!