Aloo Sultani
by anasuyar
12 Aug 2011
This recipe has been viewed 16041 times
Aloo sultani celebrates the delectable blend of aloo or potatoes with a tangy tomato puree and spicy lentil curry. The delicious vegetable treat, aloo sultani is enriched with rich flavours and authentic sultani cuisine feel.
Aloo Sultani recipe - How to make Aloo Sultani
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
250 gms baby potatoes
100 gms toovar (arhar) dal
50 gms masoor dal (split red lentil)
200 gms tomato puree (fresh)
10 gms cumin seeds (jeera)
10 gms ginger-garlic (adrak-lehsun) paste
10 gms chopped ginger (adrak)
10 gms chopped green chillies
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
30 gms ghee
30 gms capsicum cubes
20 gms chopped coriander (dhania)
oil for cooking
salt to taste
Method
- Method
- Wash and peel the potatoes.
- Heat the oil in a pan, add the potatoes and cook till they turn golden brown. Keep aside.
- Pressure cook the dals with salt and a little turmeric powder till soft and blend them using a hand blender to make a smooth puree. Keep aside.
- Heat the ghee in a pan and add the cumin seeds, and ginger garlic paste and saute for 2 minutes.
- Add the turmeric and coriander powder and 500 ml water, mix well and cook till the water evaporates.
- Add the ginger, green chillies and peppers along with the fired potatoes and saute for a while till all the ingredients give out their flavour.
- Add the tomato and lentil puree, mix well and bring it to boil.
- Serve hot garnished with coriander.
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