Dry potatoes, also known as Sukha Aloo, is a popular Indian dish that features cooked potatoes seasoned with various spices. While it is challenging to pinpoint the exact origins of this particular dish, potatoes are a staple ingredient in Indian cuisine, and various potato-based dishes have been prepared and enjoyed across the country for centuries.
Sukha Aloo is typically served as a side dish or as a part of a vegetarian meal. It is commonly found in North Indian cuisine but has gained popularity throughout the country. The dish is known for its simplicity and ease of preparation, making it a favorite among home cooks.
To prepare Sukha Aloo, boiled or parboiled potatoes are typically cut into small cubes or slices. They are then pan-fried or sautéed with a combination of spices such as cumin seeds, turmeric, red chili powder, coriander powder, and garam masala. Additional ingredients like onions, ginger, garlic, and fresh herbs like cilantro may be added to enhance the flavor. The spices coat the potatoes, giving them a flavorful and aromatic taste.
The dish is usually dry in texture, as the name suggests, without much gravy or sauce. The potatoes are cooked until they are slightly crispy on the outside while remaining soft and tender on the inside. Sukha Aloo has a rich and earthy flavor from the spices, with hints of warmth from the chili powder and garam masala. It strikes a balance between savory and mildly spicy, making it a delicious accompaniment to bread, rice, or roti (Indian flatbread).
The taste profile of Sukha Aloo can vary depending on the spices used and personal preferences. Some variations might include tangy ingredients like amchur (dried mango powder) or lemon juice for a slightly sour note. Overall, it is a comforting and flavorful dish that showcases the versatility of potatoes in Indian cuisine.
DRY POTATOES (SUKHA ALOO)
Ingredients
- 1 1/2 Lb potatoes washed
- 4 Tbsp oil
- 1 Tsp cumin seeds
- Pinch of asafoetida
- 3/4 Tsp ground turmeric
- 1 Tsp chili powder
- 1 Tsp ground coriander
- 1 Tsp mango powder amchur
- 1 Tsp salt
Instructions
- Boil the potatoes with the skins still on. Peel and cut them into large pieces. Be careful not to overcook them.
- Heat the oil in a karai or saucepan over medium-high heat. Add the cumin seeds and asafoetida, and let them sizzle for about 5-6 seconds.
- Add the turmeric, chilli powder, coriander, mango powder, and salt. Fry for 5-7 seconds. If it starts to stick, sprinkle a little water on the mixture.
- Add the potatoes and gently stir-fry for 5 minutes. Note: You can also add fresh carrots and peas with the potatoes.
- Serve later.
