Aloo Hyderabadi Hyderabadi style potatoes This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Jun 2016 in Recipes Course New Update Main Ingredients Potatoes, Coconut Cuisine Hyderabadi Course Main Course Vegetarian Prep Time 31-40 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Aloo Hyderabadi 6 medium Potatoes 1/4 Coconut scraped 2 medium Tomatoes 1 inch piece Ginger 4 cloves Garlic a few Fresh coriander leaves 1 tablespoon Sesame seeds (til) 1 tablespoon Coriander seeds 3-4 Whole dry red chillies 2 medium Onions 2 tablespoons Oil 1 tablespoon Tamarind pulp to taste Salt 1/2 teaspoon Garam masala powder Method Peel potatoes, cut in to small dices and keep in water. Peel, wash and slice onions. Wash and chop tomatoes. Peel and wash ginger and garlic.Clean,wash and chop coriander leaves. Dry roast white sesame seeds, coriander seeds, whole red chillies and fresh coconut till coconut begins to change colour. Take off the heat, cool and the grind along with ginger and garlic to a fine paste. Heat oil, add sliced onions and sauté until light golden brown in colour. Stir in ground masala and sauté for further three to four minutes. Add chopped tomatoes and continue cooking until tomatoes are mixed well in the gravy. Reduce heat to medium, add potatoes and cook till almost done. Add tamarind pulp, salt and garam masala powder. Mix well and cook till done. Garnish with chopped coriander leaves and serve hot. Nutrition Info Calories 1325 Carbohydrates 200.2 Protein 20.2 Fat 49.7 Other Fiber Fiber- 30.9gm #Coconut #Garlic #Ginger #Oil #Onions #Potatoes #Salt #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article