Nepali Sadeko Aloo Recipe (Marinated Roasted Potatoes)
RECIPE CARD
Nepali Sadeko Aloo Recipe (Marinated Roasted Potatoes)
INGREDIENTS:
- Onion - 2 {finely chopped}
- Coconut - 1/4 cup
- Potato - 1/4 cup {roughly diced}
- Carrots - 1/4 cup {roughly diced}
- Cauliflower - 1/4 cup {small florets}
- Beans - 1/4 cup {chopped}
- Paneer - 50g {cubes}
- Oil - 2 tbsp + as required to shallow fry veggies
- Cumin Seeds - 1/2 tsp
- Asafoetida - 1/4 tsp
- Curry Leaves - 4-5
- Green Chilis - 2 {slit}
- Dry Red Chilis - 3 + 1
- Bay Leaf - 2
- Ginger Garlic Paste - 1/2 tbsp
- Blended Tomatoes - 6 Medium
- Salt - as per taste
- Kashmiri Red Chili Powder - 1 tsp
- Black Pepper - 1/4 tsp
- Amchoor Powder - 1 tsp
- Garam Masala - 1 tsp
- Sambhar Masala - 1 tsp
- Sugar - 1/4 tsp
- Coriander - handful [chopped]
- Corn Flour - 1/2 tsp
- Capsicum - 1/4 cup {roughly diced}
- Coconut Milk - 3 tbsp
- Tadka Garnish : Oil - 1 tsp
- Mustard Seeds - 1/2 tsp
- Split Bengal Gram / Chana Dal- 1/2 tsp - N/A
- Split Skinless Black Gram / Dhuli Urad Dal- 1/2 tsp - N/A
- Curry Leaves - 2-3
- Dry Red Chili - 1
- Coriander - 1 tsp {finely chopped}
RECIPE STEPS:
- In a Bowl, add in salt, coriander powder, chili powder, turmeric, yogurt. Mix well. It should be of coating consistency. So that potatoes coat the marination.
- Add the potatoes. Mix well and let them rest for 10-15 mins(optional).
- In a pan, add mustard oil. Once it smokes, switch off the flame and let it get little cool. Then add in cumin, crushed coriander. After they sizzle add in chili flakes and then potatoes(straight away!). Cover and cook in slow flame until they're tender, stirring once in while.
- After they are tender, remove the cover and let them get crisp and brown!
- Enjoy!
RECIPE NOTES :
You can adjust the quantity of spices as you prefer!