Sukha Aloo (fried potatoes with mixed spices)

We made this along with our chickpea and spinach curry and put it this way, we didn’t make nearly enough! It was gone in minutes, with everyone wanting more.

This is one of the best quick Indian dinner / side recipes and can be made in minutes, and it is delicious when paired with one of our Indian breads.

What sets it apart from other aloo curry recipes, is its dry yet delicately spicy taste and finely balanced mixture of spices, espcially with the gorgeous taste that comes from Shemin’s Amchur Powder (dried mango).

It’s simply irresistible.

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Method

Boil the potatoes in their skins with Shemin’s Turmeric Powder and salt to taste for five minutes. Drain and cool, then peel off the skins. Cut into large fat chips or smaller bite-size pieces.
Put the oil into a wok (preferably non-stick) with the Shemin’s Coriander Powder and Shemin’s Cayenne Chilli Powder. Let the spices heat up with oil over a very low heat. As soon as the oil is hot, add the potatoes and stir well. Cover with a lid and leave to cook for about 20 minutes. Stir from time to time.
When almost done, add Shemin’s Garam Masala and toss a couple of times. When ready sprinkle with Shemin’s Amchur Powder and toss just once more. Sprinkle with some fresh coriander leaves, then serve.
Shemin’s Garam Masala and toss a couple of times. When ready sprinkle with Shemin’s Amchur Powder and toss just once more. Sprinkle with some fresh coriander leaves, then serve.

Serves 3-4