How to make Singhi Aloo -
Potatoes cooked with drumsticks and spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Drumsticks (सेजन की फली), Potatoes (आलू)
Cuisine : Sindhi
Course : Main Course Vegetarian
For more recipes related to Singhi Aloo checkout Drumstick Curry, Malvani Drumstick, Andhra Drumstick Curry, Saijan Phalli Tadkewali . You can also find more Main Course Vegetarian recipes like Hare Pyaaz ki Sabzi - SK Khazana Hare Tamatar ki Sabzi Besan Vadi in Coconut Curry Aloo Saag-SK Khazana
Singhi Aloo Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Singhi Aloo Recipe
Drumsticks 3 1-1/2 inch pieces
Potatoes quartered 2 medium
Oil 5 tablespoons
Onions chopped 2 medium
Green chillies chopped 3
Tomatoes chopped 2 medium
Red chilli powder 2 teaspoons
Coriander powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Salt to taste
Method
Step 1
Heat oil in a pan. Add the onions and green chillies and sauté on medium heat for four to five minutes or until onions turn golden brown.
Step 2
Add the tomatoes, red chilli powder, coriander powder and turmeric powder and salt. Cook for five to seven minutes or till the tomatoes are tender
Step 3
Add drumsticks and potatoes and cook for another five minutes or till the oil separates. Add four cups of water and cook on medium heat for eight to ten minutes or until the gravy thickens.
Step 4
Serve hot with chapattis.
Nutrition Info
Calories : 1073 Kcal
Carbohydrates : 10.6 gm
Protein : 83.5 gm
Fat : 77.5 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
