Aaj ghar me 4 aloo hi the

Ingredients

• 4 pieces Potatoes (medium‑sized, peeled after boiling)
• 2 pieces Tomatoes (roughly chopped)
• 1 large Onion (finely chopped)
• 2 pieces Green Chilies (finely chopped, adjust to heat preference)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 12 pieces Cashews (soaked in warm water for 10 minutes)
• 1 teaspoon Musk Melon Seeds (optional; can omit if unavailable)
• 1 teaspoon Cumin Seeds (for tempering and roasting)
• 1 piece Bay Leaf (adds aromatic flavor)
• ½ teaspoon Stone Flower (Patthar Ka Phool) (optional; substitute with a pinch of asafoetida (hing))
• ½ teaspoon Turmeric Powder (basic house spice)
• 1 teaspoon Red Chili Powder (adjust to spice level)
• 1 teaspoon Coriander Powder (basic house spice)
• ½ teaspoon Garam Masala (basic house spice)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed before adding)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
• 3 tablespoons Vegetable Oil (for tempering and shallow frying)
• to taste Salt
• ½ cup Water (adjust for desired gravy consistency)

Instructions

1. Boil Potatoes

   Wash the potatoes, cut each into two halves, place in a saucepan with water, add a pinch of salt and bring to a boil. Cook until about 90% done (just tender when pierced).

   Time: PT10M

2. Prepare Roasted Spice Mix

   In a dry skillet, roast cumin seeds, stone flower, and optional musk melon seeds over medium heat until fragrant (about 1‑2 minutes). Transfer to a grinding jar.

   Time: PT3M

3. Grind Spices with Nuts

   Add the soaked cashews (drained) to the roasted spices in the grinding jar. Grind to a smooth paste, adding a splash of water if needed.

   Time: PT3M

4. Chop Vegetables

   Roughly chop the tomatoes, finely chop the onion, and finely slice the green chilies.

   Time: PT5M

5. Temper and Sauté Base

   Heat oil in the kadhai over medium heat. Add cumin seeds, then immediately add chopped onion, green chilies, ginger‑garlic paste, bay leaf, and stone flower. Sauté until the onion turns golden brown.

   Time: PT5M

6. Add Tomatoes

   Add the chopped tomatoes to the pan, stir, and cook until they break down and the oil separates (about 4‑5 minutes).

   Time: PT5M

7. Shallow‑Fry Boiled Potatoes

   Drain the boiled potatoes, peel them, and add a little oil to the pan. Shallow‑fry the potato halves for 3‑4 minutes until lightly golden on the edges.

   Time: PT5M

8. Add House Spices and Cashew‑Masala Paste

   Sprinkle turmeric, red chili powder, coriander powder, and garam masala over the potatoes. Add the cashew‑masala paste (ground spice mix) and mix well to coat everything evenly.

   Time: PT3M

9. Simmer with Water

   Cover the pan with a lid and let the mixture cook on low heat for 5 minutes. Then add water (½ cup) to achieve a thin gravy, stir, and continue to simmer uncovered until the gravy thickens to a creamy consistency.

   Time: PT7M

10. Final Cooking & Garnish

    Add the remaining shallow‑fried potatoes (if any) back into the gravy, cover, and cook for another 5 minutes until the potatoes are completely soft and the gravy is slightly thick. Finish by sprinkling crushed kasuri methi and chopped fresh coriander. Mix gently and turn off the heat.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g