Inspired by the bold and rustic flavours of Rajasthan, Rajasthani Laal Aloo is a fiery delight that echoes the grandeur of Rajput traditions. In the days of valour, Rajput warriors would return from hunts and prepare rich, ghee-laden delicacies that became synonymous with their rugged lifestyle. This vegetarian counterpart carries the same spirit, slow-cooked to perfection with whole red chilies, garlic, and curd, creating a melt-in-your-mouth experience.
Whether you’re a spice lover or a fan of heritage cuisine, Rajasthani Laal Aloo is a journey to the royal kitchens of Rajasthan. Every bite is an ode to flavours that have stood the test of time, bringing the essence of Rajputana straight to your plate.
| Course | Main |
| Servings | 4 persons |
| Preparation Time | 10 – 12 minutes |
| Cook time | 40 minutes |
Ingredients for the Rajasthani Laal Aloo
|
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| 1/3 rd cup | Ghee |
| 1 tbsp | Cumin seeds |
| 1 kg | Baby potatoes |
| 2 kg | Full fat curd (preferably sour) |
| 12 – 15 | Whole fresh red chilies |
| 8 – 10 | Cloves of garlic |
| Salt to taste | |
Instructions for the Rajasthani Laal Aloo |
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| 1 | Wash and peel the baby potatoes. Prick with fork on all sides. Soak them in water for 1 hour, with 1 tbsp salt added. |
| 2 |
Drain the water and dry the potatoes on a tea towel. |
| 3 |
Now, heat ghee in a pan. Splutter the cumin seeds for 1 minute. Add in the garlic cloves and the potatoes. Stir for 1 – 2 minutes so that the potatoes soak the ghee. |
| 4 |
Add in red chilies (washed) and stir for 1 – 2 minutes. Now add in curd. Add curd gradually in batches cooking the potatoes on a medium flame. Cover and cook. After a few minutes, stir the veg. Do not add any water to the dish. This dish has to be cooked slowly with gradual additions of curd on a medium flame. Finally once the potatoes are cooked, add salt and mix. |
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