You are here: Home > Cuisine > Indian Veg Recipes > Mughlai > Mughlai Subzis / Curries > Aloo Khaas Aloo Khaas by Tarla Dalal A truly spectacular marriage of spices creates this delightful dry potato subzi. Using potato roundels and spices like cumin seeds, aniseed, nigella seeds, fenugreek seeds and chaat masala, this dish is a treat for your taste buds. The Kashmiri red chillies add the required spark of colour to the dish. 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Close 22 Aug 2020 This recipe has been viewed 99837 times 4/5 stars 83% LIKED IT 6 REVIEWS 5 GOOD - 1 BAD Aloo Khaas recipe - How to make Aloo Khaas Tags Mughlai Sabzis, Veg Mughlai sabzi, CurriesSukhi SabzisTraditional Indian SabzisSauteKarwa ChauthKadai Veg Preparation Time: 10 mins Cooking Time: 14 mins Total Time: 24 mins 3Makes 3 servings Show me for servings Ingredients 2 cups thickly sliced potatoes3 tbsp ghee1/2 tsp cumin seeds (jeera)1/2 tsp aniseeds (vilayati saunf)1/4 tsp nigella seeds (kalonji)1/4 tsp fenugreek (methi) seeds3 whole dry kashmiri red chillies , broken into pieces2 tsp ginger-garlic (adrak-lehsun) paste1/2 cup thinly sliced onions1/4 tsp turmeric powder (haldi) salt to taste1/2 tsp chaat masalaFor The Garnish2 tsp finely chopped coriander (dhania) Method MethodHeat the ghee in a deep non-stick kadhai, add the cumin seeds, aniseeds, nigella seeds, fenugreek seeds and red chilliesWhen the seeds crackle, add the ginger-garlic paste and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 5 minutes.Add the turmeric powder, potatoes and salt, mix well and cover with a lid and cook on a slow flame for 8 minutes or till the potatoes are cooked, while stirring occasionally.Add the chaat masala and mix well.Serve immediately garnished with coriander. Nutrient values per servingEnergy169 calProtein0.9 gCarbohydrates12 gFiber0.9 gFat13.1 gCholesterol0 mgVitamin A128.5 mcgVitamin B10.1 mgVitamin B20 mgVitamin B30.6 mgVitamin C9.3 mgFolic Acid8.8 mcgCalcium9.5 mgIron0.3 mgMagnesium0 mgPhosphorus0 mgSodium5.7 mgPotassium131.3 mgZinc0.3 mg