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Kalhare Aloo

Chettinad Style Potatoes

Recipe by Harsh Tripathi of Kanpur, IN

Ingredients vegetarian 4 servings

    • 20 baby potatos
    • 10 baby onions (Madrasi)
    • 1 tbsp chana daal
    • 1 tbsp dhuli urad daal
    • 1tbsp coriender seeds
    • 1 tsp jeera powder
    • 1/2 tsp Ajwain seeds
    • 1 tsp black pepper corns
    • pinch of asafoetida(hing)
    • 1/2 tsp garam masala powder
    • 4 whole red red chilly
    • 20 curry leaves
    • 4 garlic cloves chopped
    • 1 tsp lemon juice
    • 2 tbsp oil
    • chopped coriender leaves to garnish
    • salt


    1. Wash and cut potatos into 2, without removing the skin.
    2. Peel and cut onions into half. (If Madrasi onion is not available the use whatever onions you have and cut then onto four, Adjust the quantity accordingly)
    3. Now in pan, heat 1 tsp oil and put jeera, coriander, ajwain, peppercorn, urad and chana daal. Cook till daal is light brown. Remove from fire and let the mixture cool.
    4. Coarsely grind the above mixture and keep aside.
    5. In a large wok (karahi) heat remaining oil, put garlic, whole red chilly, curry leaves and hing, fry for a minute. Add potatos and onion and cook till potatos are nearly done stirring occasionally.
    6. Now add the daal mixure, salt and garam masala and fry till potatos are light brown and crispy.
    7. Add lemon juice and chopped coriender and mix well.
    8. Serve as side dish.




    Mouth watering recipe I will definetely try.