You never forget the first dish that you ever made, the dish that made you fall in love with cooking. For me this is that dish, taught to me by my mama. Aaloo kii warkiyan is what allowed me to fall in love with the sizzle of the masala on the pan.
Disc like potatoes, coated in tomato masala, spices, and fresh coriander. Fragrant and mouthwatering, enough to make anyone salivate with the simplest ingredients. This classic recipe is something that is best enjoyed with a warm chapatti, but eating it straight from the pot never did anyone any harm.
Potato Cut
The only point to note about this dish is the manner in which your potatoes are cut; rather than cubes this recipe calls for a circle cut and honestly that is what really enhances this dish. I can’t speak to the science behind it, but somehow the dish completely changes flavour based on how the potatoes are sliced. Suddenly this dish goes from just a desi curry to an homage to Pakistani cuisine.
Ingredients
- 3-4 medium sized potatoes cut into circles
- 6 to 8 tbsp oil
- 2 large tomatoes diced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 to 3 green chillies
- 2 whole red chillies
- 1 tsp red chilli flakes
- 1 tsp whole cumin
- 1/2 tsp kalonji
- 5 to 6 curry leaves
- 1 to 1.5 tsp salt as per taste
- 1/2 tsp turmeric pwd
- 1/4 tsp kashmiri laal mirch pwd
- Fresh coriander for garnish
Method
- In a wide pan heat oil and green chillies and whole red chillies, along with ginger and garlic paste. Stir fry 30 seconds.
- Add tomatoes along with the rest of the spices and stir fry until the oil separates.
- Add your potatoes and gently mix through until thoroughly coated.
- Add 1 cup to boiling water, and leave to simmer on low.
- Once the potatoes have softened leave just enough water for a gravy and garnish with fresh coriander to serve.
- Enjoy!
Hope that you give this recipe a go, and if you do then tag me on instagram @mumsthewordpk. Would love to hear from you!
Mums The Word 