Indian Potatoes Cooked With Ginger: Labdharay Aloo

Labdharay Aloo is a popular North Indian dish known for its spicy and flavorful taste. It is often enjoyed with Indian bread or rice.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Indian Potatoes Cooked With Ginger: Labdharay Aloo

Cooking Method: Boiling, Frying Cuisine: Indian Courses: Dinner, Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 2 teaspoon Ginger
• 1 medium-sized Onion
• 2 medium-sized Tomato
• 2 chopped Green chili
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoon Oil
• for garnishing chopped Fresh coriander leaves

Instructions

1. Peel and cut the potatoes into cubes.
2. Heat oil in a pan and add cumin seeds.
3. Once the cumin seeds crackle, add chopped ginger and green chili. Saute for a minute.
4. Add chopped onions and cook until they turn golden brown.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. Add chopped tomatoes and cook until they become soft.
7. Add the cubed potatoes and mix well. Cover and cook for 10-15 minutes until the potatoes are cooked through.
8. Sprinkle garam masala and mix gently.
9. Garnish with fresh coriander leaves.
10. Serve hot with roti or rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 2g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.