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Kesari Aloo

Deep-fried small potatoes cooked in a delicately flavoured yogurt based gravy. Serve this with hot chapatis. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsPotatoes, Saffron
CuisineIndian
CourseMain Course Vegetarian
Prep Time16-20 minutes
Cook time16-20 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients 

  • 10-15 small potatoes, peeled and pricked
  • 3-4 saffron strands (kesar)
  • 1 tbsp oil + to deep fry 
  • 1/2 cup tomato puree
  • 1 teaspoon red chilli powder
  • 1 cup yogurt
  • 1 tablespoon sugar
  • Salt to taste
  • 1/4 teaspoon green cardamom powder

Method

  1. Heat sufficient ghee in kadai and deep-fry potatoes on low heat till they turn light brown. Drain onto to an absorbent paper. Soak saffron in one tablespoon of water. Heat one tablespoon of ghee in pressure cooker add tomato puree, red chilli powder, yogurt, sugar, salt.
  2. Add potatoes and stir. Close the lid and cook till one whistle is given out. Transfer the potatoes mixture into a serving dish.
  3. Sprinkle green cardamom powder an saffron water and serve hot.

Nutrition Info

Calories1085
Carbohydrates119.2
Protein16
Fat60.8
Other FiberPotassium- 1605mg
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