Changezi Aloo

Ingredients

• 1 kg Potatoes (waxy, peeled) (Cut into thick, long sticks (scalloped style))
• 1 tsp Turmeric powder
• 2 tsp Degi red chili powder (For color and mild heat)
• 1.5 tsp Salt
• 1 tbsp Ginger‑garlic paste
• 1 cup Brown fried onions (birista) (Store‑bought or homemade)
• 1/4 cup Cashew nuts (Raw, lightly toasted)
• 1 tsp Coriander powder
• 2 tbsp Water (for grinding paste) (Add sparingly to keep paste thick)
• 2 tbsp Tender coriander stems (Finely chopped)
• 3 tbsp Mustard oil (or any cooking oil) (Mustard oil gives authentic flavor)
• 2 pieces Bay leaf
• 1 inch Cinnamon stick
• 2 pods Green cardamom pods
• 5 pieces Black peppercorns
• 2 pieces Cloves
• 1 cup Tomato puree
• 1/4 cup Plain curd (yogurt) (Room temperature)
• 1 tsp Cumin powder
• 1 tsp Sugar (Balances acidity)
• 2 pieces Eggs (optional) (Hard‑boiled, peeled)
• 1 tsp Dry fenugreek leaves (kasuri methi) (Optional, adds aroma)
• 1 pod Black cardamom (optional) (Adds smokiness)

Instructions

1. Cut and marinate potatoes

   Peel the potatoes and cut them into thick, long sticks (about 1‑inch thick). In a bowl, toss with turmeric, degi red chili powder, salt and ginger‑garlic paste. Let rest for 5 minutes.

   Time: PT10M

2. Partial fry potatoes

   Heat mustard oil in a large skillet over medium‑high heat (≈350°F). Add the marinated potatoes and fry until they are about 30‑40% cooked – they should be lightly golden but still firm inside.

   Time: PT10M

   Temperature: 350°F

3. Prepare birista‑cashew paste

   In a blender, combine fried brown onions, cashew nuts, coriander powder, a pinch of salt, turmeric, degi red chili powder, tender coriander stems and just 2 tbsp water. Blend to a smooth, thick paste.

   Time: PT10M

4. Saute the spice paste

   In the same skillet (keep the flavored oil), add bay leaf, cinnamon stick, green cardamom, black peppercorns and cloves. Sauté briefly, then add ginger‑garlic paste and the prepared onion‑cashew paste. Cook on medium heat, stirring, until the mixture turns aromatic and most of the moisture evaporates (about 5‑6 minutes).

   Time: PT12M

   Temperature: Medium heat

5. Build the gravy

   Stir in tomato puree, curd, cumin powder, sugar and adjust salt. Cook, stirring, until the oil separates and the gravy looks glossy (≈4 minutes). If it looks too thick, add a little water to reach a pourable consistency.

   Time: PT8M

   Temperature: Medium heat

6. Combine potatoes and simmer

   Add the partially fried potatoes to the gravy. Mix gently so the potatoes are coated. Simmer on low‑medium heat until the potatoes are fully cooked and have absorbed the flavors, about 8 minutes. If the gravy thickens too much, add a splash of water.

   Time: PT8M

   Temperature: Medium heat

7. Optional final touches

   If using, add hard‑boiled eggs, dry fenugreek leaves and black cardamom pod. Cook for another 2 minutes to let the aromas meld.

   Time: PT2M

   Temperature: Medium heat

8. Garnish and serve

   Remove the whole spices (bay leaf, cinnamon, cardamom, cloves). Garnish with fresh coriander leaves and serve hot with naan, roti or steamed rice.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g