by Shivani Khanna
Aaloo or Potato is one of the most important staple crops in the human diet around the world. Potatoes are not roots but specialized underground storage stems called tubers. This nutrient-dense tuber is packed with a variety of vitamins, minerals and phytochemicals that ward off disease and benefit human health.
Many studies have suggested that increasing consumption of plant foods like potatoes decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.
Potatoes also contain a compound known as alpha-lipoic acid, which helps the body to convert glucose into energy. Thus, it is a good vegetable to eat during fasting.
Khatte Aaloo ki Sabji
3 medium potatoes
2 tbsp curd/yogurt
1/4 tsp ajwain seeds
1/2 tsp red chilli powder
1/2 tsp salt
1 tsp ground dried mango powder/amchur
1 tbsp ghee
1. Boil the potatoes.
2. Peel and roughly crush the boiled potatoes.
3. Heat a pan on the stove. Add a tablespoon of ghee.
4. In the hot ghee temper the ajwain seeds and red chilli powder.
5. Beat the curd and add it to the spices in the pan. Cook till thick.
6. Take the crushed potatoes and add them to the pan. Cook till coated in the spice mixture.
7. Add drinking water to cover the potato mixture and bring to a boil. Once it comes to a rolling boil, reduce the heat to simmer and partially cover the pan with a lid.
8. Add the amchur powder to sour the gravy. Adjust the seasoning to make the gravy a blend of salty, chilli and sour.
9. Once the gravy is thick remove from the stove. Serve with Kuttu Roti, Kuttu Puri, Kuttu & Singhara Atta Pakora, Kuttu Paneer Pakora, Samak ke Chawal, Sabudana Khichri.