Request you to checkout my other Indian Curry Recipes also.
Instructions for How to make Aloo Katli:
- Firstly, Peel the skin of the potatoes and cut into round Katli shape.
- Heat 2 tbsp oil in a pan/wok and add 1tsp cumin seeds to it.
- Add 1/2 tsp mustard seeds and a pinch of Asafoetida (Heeng) to it.
- Add chopped potatoes to it and mix them well.
- Cover & cook for 10 mins on low flame. Stir it 2-3 times in between.
- Then add 1/2 tsp Turmeric powder , 1/2 tsp Kashmiri Red Chili Powder, salt and 1/2 tsp Amchur to it.
- Now add 2 tsp Coriander powder, 1 tsp cumin powder, 1 tsp fennel powder and 1/2 tsp grounded black pepper to it.
- Mix them well, making sure that all the spices are well coated on the potato slices.
- Cook them for 2-3 more minutes on medium flame.
- Aloo Katli is ready to serve! Enjoy it with Chapati or Parantha, or as a side dish with rice.
![AlooKatli_Step1](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step1-400x286.jpg)
1. Ingredients Preview.
![AlooKatli_Step2](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step2-400x286.jpg)
2. Firstly, Peel the skin of the potatoes and cut into round Katli shape, make sure the potato pieces are equal in sizes for even cooking. Then wash the chopped potatoes.
![AlooKatli_Step3](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step3-1-510x268.jpg)
3. Heat 2 tbsp oil in a pan/wok and add 1tsp cumin seeds to it.
![AlooKatli_Step4](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step4-1-510x268.jpg)
4. Add 1/2 tsp mustard seeds and a pinch of Asafoetida (Heeng) to it.
![AlooKatli_Step5](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step5-1-510x267.jpg)
5. Add chopped potatoes to it and mix them well.
![AlooKatli_Step6](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step6-400x286.jpg)
6. Cover & cook for 10 mins on low flame. Stir it 2-3 times in between.
![AlooKatli_Step7](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step7-1-510x271.jpg)
7. Then add 1/2 tsp Turmeric powder and 1/2 tsp Kashmiri Red Chili Powder to it.
![AlooKatli_Step8](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step8-1-510x271.jpg)
8. Add salt to taste and 1/2 tsp dried mango powder (Amchur) to it.
![AlooKatli_Step9](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step9-400x286.jpg)
9. Now add 2 tsp Coriander powder, 1 tsp cumin powder, 1 tsp fennel powder and 1/2 tsp grounded black pepper to it.
![AlooKatli_Step10](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step10-400x286.jpg)
10. Mix them well, making sure that all the spices are well coated on the potato slices. Cook them for 2-3 more minutes on medium flame.
![AlooKatli_Step11](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step11-400x286.jpg)
11. Aloo Katli is ready to serve! Enjoy it with Chapati or Parantha, or as a side dish with rice.
Tips:
- You can also add ginger garlic paste to make it more flavourful.
- You can also add lemon juice instead of dried mango powder (Amchur).
- Stir the Aloo Katli gently, otherwise it will break.
Ingredients
Directions
![AlooKatli_Step1](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step1-400x286.jpg)
1. Ingredients Preview.
![AlooKatli_Step2](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step2-400x286.jpg)
2. Firstly, Peel the skin of the potatoes and cut into round Katli shape, make sure the potato pieces are equal in sizes for even cooking. Then wash the chopped potatoes.
![AlooKatli_Step3](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step3-1-510x268.jpg)
3. Heat 2 tbsp oil in a pan/wok and add 1tsp cumin seeds to it.
![AlooKatli_Step4](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step4-1-510x268.jpg)
4. Add 1/2 tsp mustard seeds and a pinch of Asafoetida (Heeng) to it.
![AlooKatli_Step5](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step5-1-510x267.jpg)
5. Add chopped potatoes to it and mix them well.
![AlooKatli_Step6](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step6-400x286.jpg)
6. Cover & cook for 10 mins on low flame. Stir it 2-3 times in between.
![AlooKatli_Step7](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step7-1-510x271.jpg)
7. Then add 1/2 tsp Turmeric powder and 1/2 tsp Kashmiri Red Chili Powder to it.
![AlooKatli_Step8](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step8-1-510x271.jpg)
8. Add salt to taste and 1/2 tsp dried mango powder (Amchur) to it.
![AlooKatli_Step9](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step9-400x286.jpg)
9. Now add 2 tsp Coriander powder, 1 tsp cumin powder, 1 tsp fennel powder and 1/2 tsp grounded black pepper to it.
![AlooKatli_Step10](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step10-400x286.jpg)
10. Mix them well, making sure that all the spices are well coated on the potato slices. Cook them for 2-3 more minutes on medium flame.
![AlooKatli_Step11](https://cookvegrecipes.com/wp-content/uploads/2020/09/AlooKatli_Step11-400x286.jpg)
11. Aloo Katli is ready to serve! Enjoy it with Chapati or Parantha, or as a side dish with rice.
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